F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Spiced Mung Beans with Crispy Onions

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR PLUS SOAKING
  • SERVINGS: 4
  • MAKE-AHEAD
  • VEGETARIAN

While many Indian bean dishes, known as dals, are thick and soupy, chef Suvir Saran of New York's Devi restaurant simmers the yellow mung beans here without stirring so they become fluffy, like a pilaf. To enhance the beans' natural buttery taste, he flavors them with a chile-and-cumin-scented butter, then tops the dish with sweet fried onions.

  1. 1 1/3 cups split yellow mung beans (10 ounces), soaked in water to cover for 1 hour
  2. 5 tablespoons unsalted butter
  3. 2 tablespoons minced fresh ginger
  4. 1 jalapeño, seeded and minced
  5. 1 teaspoon turmeric
  6. Kosher salt
  7. 2 cups water
  8. Vegetable oil, for frying
  9. 2 medium red onions, thinly sliced
  10. 1 1/2 teaspoons cumin seeds
  11. 3 small dried red chiles, seeded and crumbled
  12. Juice of 1/2 lemon
  13. 1/2 cup chopped cilantro
  14. 1 plum tomato, finely diced
  1. Drain and rinse the mung beans. In a large saucepan, melt 4 tablespoons of the butter. Add the ginger and jalapeño and cook over moderately high heat until fragrant, about 2 minutes. Add the mung beans, turmeric and 1 teaspoon of salt and cook, stirring, for 1 minute. Add the 2 cups of water and bring to a boil. Simmer over moderately low heat, without stirring, until the mung beans are tender and the water has evaporated, about 20 minutes.
  2. Meanwhile, in a medium saucepan, heat 1 inch of vegetable oil to 325°. Add half of the sliced onions and fry, stirring occasionally, until browned and crisp, about 7 minutes. Using a slotted spoon, transfer the onions to paper towels to drain. Repeat with the remaining onions.
  3. In a small skillet, melt the remaining 1 tablespoon of butter. Add the cumin seeds and dried chiles and cook over moderately high heat until fragrant, about 30 seconds. Scrape the cumin-chile butter into the mung beans and stir in the lemon juice, cilantro and tomato; season with salt. Ladle the bean stew into bowls, top with the fried onions and serve.
Make Ahead The beans can be refrigerated for up to 3 days. The fried onions can be refrigerated overnight. Crisp in a 350° oven for about 3 minutes.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.