I grew up in a household that cooked lots of beans and lentils. There was always something soaking, something sprouting. Soaking beans was done in light-weight steel pots, and for sprouting, the seeds were covered with wet cotton/muslin cloth. Although, there were no potted plants, our kitchen was teeming with life – plant life.
Mung beans were the staple, my mother cooked them at least once a week. And because mung beans are so versatile, we had mung beans in various forms, mung bean dosa (savoury crepe), mung bean fritters, mung bean stir fry and mung bean curry. And they all tasted great. I will be sharing with you a recipe of mung bean dosa, which I cook a lot and it’s also easy to make.
But before we see how to make the dosa, let’s get to know a little bit about the super healthy mung beans, so you will relish the dosa more.
As the name says, mung beans come in the category of beans, and in the broader category of pulses. And why am I telling you this is because pulses are called ‘functional foods’. Which means they not only provide you regular nutrients – protein and carbs, but they also are a great source of B vitamins, minerals, antioxidants and resistant starch.
What’s the deal with resistant starch? Well, it’s a special plant fiber that feeds the healthy gut bacteria. And if you don’t know much about the healthy bacteria, I can say in one word, they are ‘awesome’. They keep the bad bacteria and microbes in check, so your immunity will go up, and your infection rates will go down. And what else will go down is your weight, as these good bacteria also help with fat metabolism.
What’s more, pluses such as mung beans are a great source of vegetarian protein.
And that’s because of their rich amino acid profile. Amino acids are essential for building muscles, tissue as well as hair. Nowadays, you will find mung beans in meatless burgers, vegetarian omelettes, etc. Basically, as a substitute for meat because of its texture and protein quality.
Besides, if you have low energy, pale skin and thinning hair, eat mung beans.
They contain high amounts of iron – the mineral necessary for making haemoglobin. When you have adequate haemoglobin, you are able to make better bonds with oxygen – which gets transported to every cell of your body. Thus, you will be more energetic and have glowing skin and stronger and healthier hair.
Mung beans are a nutritional powerhouse. But just eating a bland vitamin-rich food is no fun. Like being in a job you don’t like. The good thing about mung beans is that they taste great. So, it’s a win on all fronts.
Okay, you know mung bean benefits, now let’s see how to cook it.
I like to keep cooking minimalist. Most of the time, I put two or three spices. And that is how we eat. Let the main ingredient standout. In case of the mung beans dosa, we only need mung beans, rice, salt and some water for soaking and grinding. You can add more things if you like, I have given the suggestions below.
You will need:
Making the Dosa Batter:
Making the Dosa
Make-ahead and store the mung batter in the fridge:
If you want to eat mung beans dosa, you can’t decide 10 minutes before. You have to plan it. But the batter keeps for 4-5 days in the fridge. So if you make a large batch, you can eat it more than once.
And you can eat mung dosa for breakfast, pack it in your lunch box or have it for dinner.
Buying Mung beans:
Mung beans are available everywhere: in the supermarket, South Asian Stores, and you can also buy mung beans online.
That’s it. I want to hear from you how you make mung dosa. And if you are attempting for the first time, how did it turn out. Please share in the comment box below…
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