I’m so behind on this thing lately. To be honest, I haven’t been eating well at all the past week, but this meal is from a couple weeks ago. When I still cared. I bought dried mung beans at the Asian market and threw this together…
They should look something like this. It made around 4 cups of cooked mung beans, so you would probably only use a fraction for this recipe unless you’re really, really hungry. I used about 1 1/2 cups.
Have you ever seen purple/maroon carrots? They appealed to my dark side, so I decided to try them. You will want to wash these carrots and maybe remove the little stringy bits by hand rather than peeling them.
Now, here I made a couple mistakes that made me very mad at myself. I’m usually very particular about when I add certain vegetables, but it’s like I wasn’t paying attention at all. I highly recommend sauteing the onion and garlic with the carrots in margarine until soft, then add the mung beans and potatoes to absorb the flavor, and then anything else. That’s not what I did.
As you can see, I added the mung beans with the onions and garlic right away. And where are the carrots?