July 7, 2009

Mung Bean Stew, Take 2

Previously I had posted a Kenyan Mung Bean Stew. This is one of my favorite dishes, and it would be hard to believe that it could be improved. But recently, while looking for a recipe to make use of our bumper crop of arugula, I stumbled upon something very similar. The recipe is basically the same with the addition of arugula. These sharp-tasting leaves really add some life to the dish.

Mung Bean and Arugula Stew


1 T olive oil
1 T garlic, minced
2 c onions, chopped
½ c red bell pepper, diced
1 ½ c dried mung beans, rinsed
3 c boiling water
3-4 c arugula, chopped
2 T lime juice


1. Heat the oil in a pressure cooker. Add the garlic and saute over medium-high heat until lightly browned. Add the onion and bell pepper. Cook for another minute. Add the mung beans and boiling water.

2. Lock the lid in place and bring to high pressure. Maintain for 10 minutes, and then allow pressure to reduce naturally.

3. Just before serving, stir in the arugula, lime juice, and salt.

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