First get a package of mung beans, and place them in about 4-5 cups of water in a pot, bring the pot to a steady boil, not high but a boil likened to a strong simmer, do this for about 25 minutes or until the beans are soft but not mushy, some mung beans will have an outer layer of skin come off, some cooks leave it in because it is harmless, or remove them. When done cool and set aside.
Take 1 whole chicken fryer, about 3 lbs, and hack it up to pieces.
In a deep skillet with a lid, heat up 1/2 cup of vegetable oil, and then add in a tablespoon crushed garlic and a tablespoon of crushed ginger and saute it for a minute until the aroma comes out, then add in the chicken and brown it well for sevaral minutes all the juices will come out.
Meanwhile cut 2 medium potatoes into cubes
1 large round onion into thick slices
1 large carrot into 1/2 inch slices
6 celery stalks sliced about 1 inch
Set aside
When the chicken is brown, add in 1 tablespoon of cumin, 1 tablespoon of coriander, 1 tablespoon of pepper flakes, 1 tablespoon of curry powder, 1 tablespoon of sea salt, and then add in 20 fl oz. of chicken stock low sodium. Bring to a boil, then lower to a simmer and cover and cook for about 1 hour.
Then add in the sliced veggies except the celery (and the mung beans), cover and cook for about 20 minutes.
Then add in the mung beans and the celery, cover and cook for 10 minutes, seasone with salt and pepper to taste.
Below is cooked Mung Beans
Ron Sambrano
808-385-7667
ronsambrano@live.com
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