Cabbage mung bean stirfry

Looking for a new way to try cabbage? Does the word Boring come up when you think cabbage? And did I hear you say Gluten Free? Why not marry cabbage with mung bean for a fresh and exciting take in this gluten free, one pot recipe?

1/4 cup yellow mung beans
4 cups shredded cabbage
1 cup diced tomato
Salt to taste
Spice Mix
1/2 cup chopped red onion
1 tbsp minced fresh ginger
1 tbsp minced fresh garlic
1/4 tsp turmeric powder
2 whole dry red chillies
1/4 tsp mustard seeds
4 grains cumin seeds
2 tbsp coconut oil
Pinch hing
Serves 4-6

Pots n pans
Wok or fry pan

• Chop onions, garlic, ginger and tomato. Set aside.

• Shred cabbage taking care to discard woody stems. Set aside.

• Wash mung beans in plenty of water. Rinse, drain water and set aside.

• In Wok or fry pan, heat oil. Add mustard seeds, wait till they splutter and then add cumin. Very important to remember the order of spices.. Cumin heats up real quick while mustard takes longer that’s why mustard goes first in oil.

• Immediately, add chopped, onion, garlic and ginger to pan. Saute till soft.

• Add dry red chilies broken in half & then turmeric.

• Stir together and then add tomatoes. Finally add that pinch of hing.. Let everything cook and when water separates from tomato, add mung beans.

• Toss shredded cabbage into wok, add salt, give everything a stir so cabbage & mungare coated all over with spice mix. Cover pan, reduce heat. Make yourself a cup of tea while waiting for stir fry to cook.

• When you see water evaporating from pan, turn up heat. Stir one last time. Transfer cabbage mung bean stir fry to serving dish. Garnish with fresh cilantro leaves.

• Best served with steamed rice. SOS I use patna rice that’s locally available, I really don’t see the need for basmati here since cabbage is already spice scented, and basmati might compe005te.

Health benefits
In my earlier post on Bengali cabbage I already pointed out its many redeeming qualities so lets turn our attention to the humble mung bean, shall we.

Ayurveda is the traditional Indian system of medicine to heal & maintain the body by balancing different elements. In Ayurvedic circles, mung bean is held in high esteem. It is probably the smallest bean in terms of size, so it is also the most easily digestible.

Every time I’ve gone away on ayurvedic retreats, I’ve seen this bean most commonly served as a thin soup. Ayurveda can’t sing enough of the glories of mung nor can I.

As an ardent follower & practitioner of ayurveda & its emphasis on balance, I find mung to be the one bean that comforts & balances each of the 3 body types—more on this later…

Remember Hing, (that forgiving spice that helps your tummy digest lentils and legumes & also great to remove that gassiness cabbage can create) that I added into my pot as the last spice. Well there are many cooks who would have it as the first spice to hit your hot oil. I suggest otherwise for a powerful reason. SMELL!! Hing does give off an oniony/garlicky sort of aroma that’s truly pleasant to eaters and cooks. However it has a lingering smell that can stay on your winter jackets & make it a very unpleasant ride for your fellow train/bus passengers. Now you know my secret why I added hing as the last spice in hot oil. SOS do keep your coat closet closed whenever you’re going to add spices to hot oil, think HING especially… preserve friendships..

Cabbage delivers strong on fibre.

Mung beans provide that protein kick.

The spices I suggest take it up a notch to help your body dissolve Ama. Ama is the toxic mucus that builds up in our bodies over time due to poor diet, lack of exercise & unhealthy lifestyle choices.

I hope you’ll give this cabbage mung bean stir fry a try & see how wholesome & delicious it is. Just a bowl of rice is all this needs to complete or maybe some chapati or other bread.

I just can’t get over how the mung beans cook in the water released by cabbage making this virtually effortless one pot meal. Hope you liked this post – do let me know what you think.

–soul of spice–

4 Comments Add yours

  1. Sandra says:

    This was a fabulous dish. I ended up using yellow split peas as i couldn’t find the mung beans. It still worked out great although it needed a little more time to cook the peas. You know its a keeper when your husband cleans his plate 🙂

    1. soulofspice says:

      Soooo.. glad it worked out despite no mung beans… Thanks Sandra for the reminder to provide substitutes.. & as you found out other beans take longer! a spouse content with good food is a happy home indeed 🙂

  2. Yum! Just wondering if you use whole or split mung beans for this?

    1. soulofspice says:

      I used split mung beans..I’m sure you can use whole, with their skins they might be a bit more nutty in flavour..and may need a heavier hand with spices. Split are subtle in my humble opinion 🙂 & soak up spices easier..

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