Fried Mung Beans – (vegan, low histamine)

50 minutes For 2 servings Ingredients: 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,
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Fried Mung Beans –
(vegan, low histamine)

5. July 2017

Ingredients

For 2 servings

1 1/2 cups (200g) mung beans (soaked for at least 4 hours)

1 clove garlic

If compatible

1 white onion (about 150g)

If compatible

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

If compatible

1/2 tsp salt

2 tsp coconut oil for frying

Preparation time:

50 minutes

Difficulty:

easy

Instructions

1.

Peel and chop garlic, onion, ginger and turmeric.
Wash the mint and coriander and chop finely.

2.

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.

3.

Add the well drained mung beans and fry for a short time at a high heat stirring constantly

4.

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.

5.

Remove the pan from the stove, stir in the minced mint and coriander and serve immediately.

6.

Enjoy!

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