Mung Beans With Crispy Onions
From mystic_river1 17 years ago
- 30 minutes to make
- Serves 4
From Food and Wine comes an intriquing recipe by Suvir Saran for mung beans and onions. While many Indian bean dishes, known as dals, are thick and soupy, chef Suvir Saran of New York’s Devi restaurant simmers the yellow mung beans here without stirring so they become fluffy, like a pilaf. Read more To enhance the beans’ natural buttery taste, he flavors them with a chile-and-cumin-scented butter, then tops the dish with sweet fried onions. See less
Ingredients
- ACTIVE TIME: 30 MIN shopping list
- TOTAL TIME: 1 HR PLUS SOAKING shopping list
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- 1 1/3 cups split yellow mung beans (10 ounces), soaked in water to cover for 1 hour shopping list
- 5 tablespoons unsalted butter shopping list
- 2 tablespoons minced fresh ginger shopping list
- 1 jalapeño, seeded and minced shopping list
- 1 teaspoon turmeric shopping list
- kosher salt shopping list
- 2 cups water shopping list
- vegetable oil, for frying shopping list
- 2 medium red onions, thinly sliced shopping list
- 1 1/2 teaspoons cumin seeds shopping list
- 3 small dried red chiles, seeded and crumbled shopping list
- juice of 1/2 lemon shopping list
- 1/2 cup chopped cilantro shopping list
- 1 plum tomato, finely diced shopping list
How to make it
- Drain and rinse the mung beans. In a large saucepan, melt 4 tablespoons of the butter. Add the ginger and jalapeño and cook over moderately high heat until fragrant, about 2 minutes. Add the mung beans, turmeric and 1 teaspoon of salt and cook, stirring, for 1 minute. Add the 2 cups of water and bring to a boil. Simmer over moderately low heat, without stirring, until the mung beans are tender and the water has evaporated, about 20 minutes.
- Meanwhile, in a medium saucepan, heat 1 inch of vegetable oil to 325°. Add half of the sliced onions and fry, stirring occasionally, until browned and crisp, about 7 minutes. Using a slotted spoon, transfer the onions to paper towels to drain. Repeat with the remaining onions.
- In a small skillet, melt the remaining 1 tablespoon of butter. Add the cumin seeds and dried chiles and cook over moderately high heat until fragrant, about 30 seconds. Scrape the cumin-chile butter into the mung beans and stir in the lemon juice, cilantro and tomato; season with salt. Ladle the bean stew into bowls, top with the fried onions and serve.
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- MAKE AHEAD The beans can be refrigerated for up to 3 days. The fried onions can be refrigerated overnight. Crisp in a 350° oven for about 3 minutes.
People Who Like This Dish 4
- khitrog Nowhere, Us
- victoriaregina USA, VA
- chefmeow Garland, TX
- melsa102 Acworth, GA
- maggiehc Detroit, MI
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 3 people-
I love mung beans and this recipe sounds incredible. Great post, you got my 5.
chefmeow
in Garland loved it
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" It was excellent "