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Mung Bean Stew

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Mung Bean Stew

Mung Bean Stew

Mung beans are typically used in chinese and eastern asian cuisines.  Cooked mungbeans are delicious with the right spices! 


1 cup dried mung beans, washed and rinsed

5 cups cold water or vegetable stock

1/2 teaspoon turmeric

1 teaspoon cumin

1/2 taspoon curry powder

1 teaspoon garam masala

4 teaspoons canola oil

1 medium onion, thinly sliced

4 garlic cloves, minced

2 or 3 serrano peppers, very thinly sliced (do not remove the seeds)

1 cup coconut milk

2 medium or 1 large chicken breast(optional)

1/2 cup minced fresh cilantro

salt to taste

juice of 1 lemon


Combine ingrediants in a large crock-pot and cook on low for 7-8 hours. Serves 6-8. 

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Brendan Zachar is a Licensed Acupuncture Physician practicing in Miami,FL.

Diet Blog|Miami Acupuncture


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Guest Saturday, 20 September 2014
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