The wholesome bean!
I love Korean food! However, since it usually consists of many inserted components, a delicious bibimbap is not easy to prepare. In contrast to these delicious mung bean pancakes, which can be varied with fresh, seasonal vegetables depending on the season. The dough consists solely of pureed mung beans and is therefore both vegan and gluten-free.
The mung bean is a plant from the legume family. It is also called mung bean or Jerusalem bean and originally comes from India. The mung bean has been an integral part of Indian and Southeast Asian cuisine for several thousand years. The mung bean grows as an annual herbaceous plant. It usually grows upright, although there are also some twisting and creeping varieties.
Mung beans are considered very nutritious because they contain various valuable ingredients. So they have a relatively high proportion of protein and are rich in fiber and foal acid. They are also more tolerable than most beans and do not cause bloating. Mung beans are a particularly valuable addition to the vegetarian and vegan diet.
Yellow Mung Beans, Mung Beans, Mung Dal
Mung beans are also commonly known as "shelled mung beans" or yellow mung dal and are used throughout India, Pakistan and the Middle East. They are yellow and egg-shaped. Yellow mung beans are an important part of food in many parts of the world, especially on the Indian subcontinent, where many vegetarians live. Yellow mung beans are one of the many well-known varieties of legumes that are used in Indian cuisine, especially for typical Indian dishes. The yellow mung bean is very versatile and can be used to prepare many delicious Indian dishes that are very popular in northern India. Mung beans have a sweet taste, are soft and easily digestible. In addition, these legumes are high in protein and are used in a number of different traditional vegetable dishes. In South Indian cuisine, mung beans are a well-known ingredient in the preparation of dosa, spicy dosas and vada. In Northern India, too, many different Indian recipes are prepared with yellow mung beans and often served with rice as a very tasty combination. Rice and yellow mung beans are also prepared together as "khichdi", a popular Indian dish similar to "kushari" in Egypt. Yellow mung beans are also used to prepare delicious side dishes, soups, salads and spicy curries and desserts.
For the mung bean pancakes you need the following ingredients (for 4 pieces, Ø 15 cm):
- 180 g mung dal (peeled mung beans)
- 300 ml water
- black pepper
- 1 red chilli
- 10 g of ginger
- 2-3 carrots
- 1-2 onions
- 1 bunch of spring onions
For dipping the pancakes I have prepared a savory sauce, you need these ingredients:
- 80 ml Tamari soy sauce
- 1 tablespoon of toasted sesame oil
- 3 tbsp rice syrup
- 1 red chili
- 10 ginger
Preparation of pancakes
Wash the mung beans thoroughly under running water and drain them.
Add 300 ml of water to the mung beans and let them swell for 3-4 hours or overnight.
Puree the soaked mung beans with the water.
Finely chop the ginger and chilli and add to the beans.
Peel, halve and cut the onion, cut the carrots into thin strips and the spring onions into rings.
Mix the vegetables in the mung bean batter, season with salt and pepper and bake in a well-oiled pan to 4 pancakes.
For the dip, finely chop the chilli and ginger and mix well with the soy sauce, sesame oil and rice syrup.
I prepare the sauce right after I put the beans in the water so that they can draw well.
I cut the pancakes into small lozenges so that I can eat them well with chopsticks and dip them in the sauce.
Try these bean pancakes once, they just taste wonderful 🤗