NOTE: Split mung beans are yellow, also known as Yellow mung, Mung Dal or Moong dal.
EXTREME! Extremely creamy, extremely delicious, extremely cheap, extremely easy, dairy-free, low carbohydrate, high protein substitute for Potato Mash?? Yes please.
This was a “why not” experiment that worked out so well my mouth is watering just writing about it.
To top off the EXTREME, mung beans are full of vitamins and minerals – high in Magnesium, Phosphorous, Potassium, Manganese, Zinc, Iron, Copper, Thiamin, Folate — and very high in dietary fibre.
Ingredients: [‘mung beans’, ‘vegetable broth’, ‘dried rosemary’, ‘dried oregano’, ‘dijon mustard’, ‘garlic’, ‘salt’, ‘pepper’]
Quantity of Ingredients: [“1 cup split mung beans”,”2 1/2 cups vegetable broth”,”2 teaspoons dried rosemary”,”1 teaspoon dried oregano”,”1 tablespoon Dijon mustard”,”1 tablespoon minced garlic”,” salt”,” pepper”]
Number of Servings: 4
Steps: [‘Wash split mung beans 2-3 times in cold water.’, ‘Soak split mung beans in cold water for 30 minutes.’, ‘Drain.’, ‘Put all ingredients into pressure cooker.’, ‘Place pressure cooker on high pressure, high heat.’, ‘Once cooker is at desired pressure, reduce heat.’, ‘Count 5 minutes, turn off heat.’, ‘Allow cooker to release pressure naturely (do not vent pressure, or quick release with water – let it cool naturely. 10 minutes or so).’, ‘Open cooker, texture should be extremely creamy mashed potato – almost custardy.’, ‘Season with salt and pepper to taste, stir well.’]