Healthy breakfast with mung beans

Healthy breakfast with mung beans

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Kathrin

Community member

"This is a simple, filling, nutritious breakfast you can prepare in advance. Cooked mung beans can be kept in the fridge 1-2 days. Sometimes I take it to office for lunch or light dinner. You can also mix cooked mung beans with salad greens, tomato, bell peppers. Be creative! To further aid digestion, you can add a pinch of cumin or fennel seeds."
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
720 min

Ingredients

2Servings
100 ml
dried mung bean (whole)
300 ml
water
⅓ tsp
salt
⅛ tsp
black pepper
⅔ tbsp
unsweetened coconut flake
⅔ tsp
olive oil

  • Step 1/ 3

    • 100 ml dried mung bean (whole)

    Soak mung beans in water the night before cooking.

  • Step 2/ 3

    • 300 ml water
    • ⅓ tsp salt

    Discard the soaking water, add mung beans and fresh water to a pot (ratio bean to water 1:3). Boil mung beans with water and salt for 25min.

  • Step 3/ 3

    Drain water and add mung beans to a serving bowl and mix with pepper (ideally freshly ground), coconut flakes and olive oil. You can add herbs if you like, e.g. parsley. Enjoy!

  • Enjoy your meal!

    Healthy breakfast with mung beans

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