Mung Beans with Fresh Mustard Greens

This simple and spicy mung bean dish is my second foray into cooking with mustard greens. I've quite fallen in love with the fresh pepp...

This simple and spicy mung bean dish is my second foray into cooking with mustard greens. I've quite fallen in love with the fresh peppery flavor of these greens since I recently discovered them in a local Asian supermarket. Rather as though fresh chard leaves were infused with a little hot mustard, they're a delicious snacking green on their own but add texture and a zesty warmth to cooked bean dishes as well. And they combine wonderfully with the medley of hot and aromatic Indian seasonings and spices in these creamy mung beans.

Mustard greens are quite popular in Asia, so you should be able to find them in Asian grocers — they're worth the look. If they're not available, substitute kale, spinach, chard or collard greens and add a pinch of dried mustard powder.

Mung Beans with Fresh Mustard Greens

Recipe by Lisa Turner Cuisine: Indian Published on August 6, 2017 Simple creamy spiced mung bean curry cooked with peppery fresh mustard greens Print this recipe Ingredients: 1 cup dried whole mung beans (3 cups cooked) 1/2 teaspoon turmeric 1 1/2 cups fresh mustard greens, trimmed and coarsely chopped 2 teaspoons sea salt 1 1/2 tablespoons olive oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon kalonji (nigella or black onion) seeds (optional) 1/2 teaspoon fennel seeds 2 dried whole red chilies, broken into pieces 2 to 3 fresh green chilies, seeded and finely chopped 1/2 teaspoon cayenne pinch of asafetida Instructions: Rinse the mung beans and soak for 6 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with 4 cups of fresh water. Add the turmeric and bring to a boil. Reduce heat to medium-low and partially cover with a lid. Simmer for 30 minutes. After 30 minutes, gradually add small handfuls of the mustard greens, stirring between each addition, until the greens are wilted. Stir in the salt and continue to cook for another 20 minutes or until most of the liquid is absorbed and the beans are tender. In a small saucepan or skillet, heat the olive oil over medium heat. When hot, add the mustard seeds, cumin seeds, kalonji seeds (if using), fennel seeds and dried red chilies, and stir for 30 to 60 seconds or until the mustard seeds begin to splutter and pop. Toss in the fresh chilies, cayenne and asafetida. Stir for another minute or two, then transfer to the cooked beans. Cover the pan for 5 minutes to let the flavors mingle. Give the beans one last stir and serve hot. Makes 4 to 6 servings

More mung bean dishes from my kitchen:
Mustard Mung Beans
Indian Style Spicy Mung Beans
Mung Bean Paneer

I'm sharing this with Eat Your Greens, cohosted by Shaheen of Allotment 2 Kitchen and The Veghog.