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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I am not a curry fan. So here is another recipe I picked up on which features legumes as the main ingredient. I find the taste of Mung beans to be appetizing and they are easy to work with (I don't mind the extra fiber from their skins). *soaking beans not included in prep time Ingredients:
3/4 cup mung beans (dry) |
1/4 cup brown rice |
4 cups water |
3 tablespoons splenda granular, sugar substitute (or 6 tbs sugar) |
Directions:
1. Soak beans in water for 5 hours.
2. Get rid of green skins, if any, that float to the surface; you might encourage then to come off by rubbing the beans between your hands (recipe allows 10 minutes of prep time for this step); drain.
3. Rinse rice three times in water; drain.
4. Put rice and beans in a pot.
5. Add 4 cups water and bring to a boil for 1 minute; then lower the heat, and let simmer for 1 hours.
6. Add sugar (the 6 T called for might not be enough for Western tastes).
7. Stir, ladle into soup bowls, and serve warm.
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