I love mung beans. Besides being delicious, they are very nutritious. My mother used to cook this dish with chicken, but I’ve given you a vegan version here. You can use brown lentils instead, if you prefer.
Mung Beans and Rice
2cups/400gdried mung beans, soaked in water for 30 minutes and drained
For the mung beans and rice: In a deep nonstick pot, heat ¼ cup/60ml of the oil over medium heat and sauté the onions until golden brown (about 15 minutes). Add the salt, pepper, turmeric, cumin, and beans, and sauté for 1 minute.
Add the broth and bring to a boil, stir with a wooden spoon, reduce heat to medium, cover, and simmer for 20 to 30 minutes or