Mung bean scramble is taking the breakfast scene by storm as a tasty, plant-based alternative to traditional eggs. This versatile dish not only satisfies your taste buds but also boosts your nutrition. Whether you're a vegan, a health-conscious eater, or just curious about new flavors, mung bean scramble is an excellent choice.
Packed with protein, fiber, and essential vitamins, this dish can easily become a staple in your diet. Mung beans, often used in Asian cuisines, are small but offer significant health benefits. When cooked and mashed, they provide a texture similar to scrambled eggs, making them the ideal base for a wide array of flavors. This blog explores the easy preparation and delicious options for mung bean scramble that will inspire you to get creative in the kitchen.
Nutritional Profile of Mung Beans
Mung beans are not just versatile; they are also incredibly nutritious. One cup of cooked mung beans contains about 14 grams of protein and 15 grams of dietary fiber. The high fiber content aids in digestion and helps you feel full longer, which can benefit those aiming to manage their weight.
Moreover, they are rich in several vitamins and minerals. For example, a cup of cooked mung beans offers approximately 60% of your daily Vitamin C requirement, along with significant amounts of potassium, magnesium, and folate. These nutrients work together to support heart health, boost immunity, and maintain overall wellness. Incorporating mung beans into your meals could be a smart step toward a healthier diet.
How to Prepare Mung Bean Scramble
Ingredients
- 1 cup split yellow mung beans (moong dal)
- 1 1/3 cups water (plus additional as needed)
- 3 tbsp olive oil (or any neutral oil)
- 2 tbsp nutritional yeast
- 1 tsp dehydrated onion flakes (or ½ - ¾ tsp onion powder)
- 3/4 tsp turmeric
- 2 tsp psyllium husk
- 1/4 tsp kala namak (black salt)
For Serving:
- kala Namak (Black Salt)
- salt and pepper
Cooking Instructions
1. **Rinse and Soak:** Rinse the mung beans well and soak them for at least 4 hours or overnight.
2. **Prepare the Mixture:** After soaking, discard the water and add the mung beans to a blender.
3. **Blend:** Add 1 1/3 cups of water, oil, nutritional yeast, onion flakes (or onion powder), turmeric and psyllium husk to the blender. Blend until smooth.
4. **Cook:** Pour the blended mixture into an oiled pan over medium heat. Start cooking. Once you are nearly done, the mung beans should be somewhat firm and doughy, add an additional ¼ cup of water. Stir occasionally and continue to cook. You may need to add more water gradually to achieve your desired consistency. You can also add your black salt at this time. Total cooking time will vary based on desired results but should take around 10-15minutes.
5. **Serve:** Once cooked, use the mung bean scramble as you would scrambled eggs.
6. **Season:** Sprinkle kala Namak (Black Salt) and salt and black pepper on top before serving for added flavor.
Enjoy!
This mung bean scramble is a delicious and nutritious alternative to traditional scrambled eggs. Enjoy it on its own or as part of a larger meal!
This recipe is not only straightforward but also customizable. Feel free to experiment by adding other vegetables like spinach, mushrooms, or zucchini to enhance the dish.
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