Fried Mung Beans –
(vegan, low histamine)
5. July 2017
From february till march this year I stayed in Goa for 5 weeks at an ayurveda treatment center in an attempt to do something about my histamine intolerance (maybe I´ll write a blog post about it ).
If there is one thing I learned to love during my visit to India, it´s mung beans.
They are simply the superfood in ayurvedic medicine and rumored to have an immense curative effect.
The mung bean is very nutritious, it contains a relatively high amount of protein, which is particularly valuable because of its high lysine content. It is rich in fiber, carbohydrates, folic acid, vitamin A, vitamin E and minerals such as calcium, magnesium, iron and phosphorus. Mung beans are very easy to digest and do not cause flatulence because they contain an enzyme which helps to purge the intestine.
Even with a histamine intolerance, mung beans can be integrated into the diet. It is just very important to soak them for at least 4 hours and then rinse thoroughly.
Plenty of reasons to give this these small green beans a a spot on your plate, don´t you think?
In ayurveda they are used in almost everything.From pancakes to soup, to desserts, they can be found everywhere. Me personal favorite was always the fried version. The combination of coriander, mint, garlic, onion and ginger is simply divine, and is perfectly complemented with turmeric and crosscorn.
Please pay attention to your personal tolerance, especially with the spices. I had a time when I reacted very strongly to cumin. The dish also tastes very good in small variations.
Have fun with trying the recipe!
Dairy - free
For 2 servings
1 1/2 cups (200g) mung beans (soaked for at least 4 hours)
1 clove garlic
1 white onion (about 150g)
1 large handful of fresh mint
1 large handful fresh coriander
1 small piece of fresh turmeric or 1/2 tsp turmeric powder
1cm ginger root
1/2 tsp cumin
1/2 tsp salt
2 tsp coconut oil for frying
Peel and chop garlic, onion, ginger and turmeric.
Wash the mint and coriander and chop finely.
Heat the coconut oil in a pan, add garlic, onion, ginger and turmeric (if you us the fresh one) and cook until the onion gets translucent.
Add the well drained mung beans and fry for a short time at a high heat stirring constantly
Now add cumin, turmeric (if powder is used) and salt, stir well, put a lid on the pan and fry for about 10 minutes at low heat. Stir from time to time.
Remove the pan from the stove, stir in the minced mint and coriander and serve immediately.