Savory Mung Bean Scramble

This savory mung bean scramble is a quick and easy way to get your protein fix. It's packed with flavor and nutrients, and it's a great way to use up leftover mung beans. Serve it for breakfast, lunch, or dinner.

Mung beans are a type of legume that has been cultivated in India for centuries. They are a good source of protein, fiber, and iron. Mung beans are also easy to digest, making them a good choice for people with sensitive stomachs. In this recipe, mung beans are cooked in a savory broth with onions, bell peppers, mushrooms, and garlic. The result is a flavorful and nutritious scramble that can be enjoyed by everyone.

Prep time: 10 | Cook time: 20 | Serves: 2

Ingredients

• 1 cup dried mung beans, rinsed and sorted
• 2 cups vegetable broth
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/4 cup chopped mushrooms
• 1 teaspoon minced garlic
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a medium saucepan, combine the mung beans and vegetable broth.
2. Bring to a boil over medium heat, then reduce heat to low and simmer for 30 minutes, or until the mung beans are tender.
3. Drain the mung beans and set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the onion, bell pepper, mushrooms, and garlic and cook until softened, about 5 minutes.
6. Add the turmeric, salt, and black pepper and cook for 1 minute more.
7. Add the mung beans to the skillet and cook until heated through, about 5 minutes.
8. Serve immediately.

Why It Works

• Mung beans are a good source of protein, fiber, and iron.
• The savory broth adds flavor and nutrients to the scramble.
• The onions, bell peppers, mushrooms, and garlic add flavor and texture to the scramble.
• The scramble is easy to make and can be enjoyed by everyone.