Curried Mung Bean Dip
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
If you can't find dried shallots for the topping use fresh shallots diced very small. You can serve this dip warm or cold. If you'd like a smoother consistency puree mung bean mixture with quinoa after it is cooked.
Ingredients
  • 1 cup dried whole mung beans
  • ¾ cups cooked quinoa
  • 1 tablespoon coconut oil
  • 1 teaspoon olive oil
  • 1 yellow onion diced small
  • 4 garlic cloves diced small
  • ½ medium tomato diced medium
  • 2 teaspoons Indian curry (unsalted)
  • Sea salt
  • Freshly cracked pepper
  • Teaspoon of dried shallots
Instructions
  1. Place mung beans in a deep bowl and cover with water
  2. Let soak for 6-8 hours
  3. Rinse well and set aside
  4. Add coconut and olive oils as well as onions to stock pot and cook over medium heat until onions are translucent
  5. Add garlic and cook for 2 minutes stirring frequently
  6. Add tomato and stir in for 1 minute
  7. Add curry and stir in for 1 minute
  8. Add mung beans and stir covering mung beans well
  9. Add 3 cups of water and bring to a boil
  10. Cover and cook over low heat for about 45 minutes (check and stir every 10 minutes making sure that there is enough water. Add water as needed.)
  11. Taste beans to make sure they are soft
  12. Turn heat off and stir in cooked quinoa
  13. Add salt and pepper to taste
  14. Place dip in dish and sprinkle with dried shallots
  15. Serve dip warm or cold with crackers
**I have prep time to not include soaking mung beans as this is a step you can do without having to be there for the 6-8 hours it takes
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/07/09/curried-mung-bean-dip/