Mung Beans superfood is perfect when you are looking for fast and nutritious solutions. It took me less than 30 minutes to prepare this meal, and it can last for the next three days. It can be eaten cold or warm, in the wraps, sandwiches, as a side, as an ingredient for salads or simply on its own.
You can cook the Mung Beans and store it in the fridge. Every time, you can eat them in different combination.
14 grams of protein
15 grams of fiber
1 gram of fat
4 grams of sugar
321 micrograms of folate (100%)
97 milligrams of magnesium (36%)
0.33 milligrams of vitamin b1 (36%)
0.6 milligrams of manganese (33%)
7 milligrams of zinc (24%)
0.8 milligrams of vitamin b5 pantothenic acid (8%)
Half Cup of Mung Beans ( soak overnight) – approx 2 servings
1 medium chopped onion
1 tbs cumin seeds
1 Can of coconut milk
1 tbs coconut oil
Pinch of Cayenne Pepper (or more)
Cook the Mung Beans in a salted water for about 10 minutes, until soft ( can be al dente).
On the pan, melt coconut oil, add cumin seeds and after few seconds throw in the chopped onion, fry until golden. Add cooked, drained beans and coconut milk, cook for another 10 minutes on high heat, to make the milk evaporate. Season well with salt and pepper.
The filling is ready, now you can combine it with wholemeal (best is rye), or gluten-free wrap, adding some vegetables inside. I have added colorful, tasty tomato and some leaves.