Mung Beans with Mixed Vegetables

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The other day I was talking to my sister- in- law and she asked me about recipes for baby food containing lentils. I hadn’t come up with any lentil recipes since a long time, so I started working on that. Today’s recipe is especially for my sister-in-law’s son. Here I have added mung beans to mixed vegetables. And flavored them with aromatic spices. This bowlful is a meal in itself.

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Mung beans are thought to be originated in Asian countries, especially India sub-continent. Besides India, mung bean is consumed in China, Sri Lanka, Thailand, Philippines, Indonesia, Burma, Bangladesh, Cambodia, Laos, the Mediterranean and in the southern United States as well. Mung beans are part of the yellow lentil family.

Mung beans are a good source of iron, protein and fiber as well as various types of minerals and vitamin B, which are all essential for growing babies. It is important to remember that babies should be given yellow mung beans instead of green mung beans. Yellow mung beans are easy to digest as they are polished and the outer layer of fiber is removed. These layers are removed during the milling process similar to rice milling process. The husk adds to the fiber content of mung beans and makes it difficult for a baby to digest.

Mung beans are cooked in a similar way, as other lentils are cooked. Soaking them overnight or for few hours in water can speed up the cooking process. Most of the time, I  forget to do that. In the following recipe, I haven’t soaked them in water prior to its use. Mung beans can easily be found in various whole food stores, organic stores, and Indian grocery markets. Most of the time cooking instructions are given on the package. They need to be stored in an airtight container to avoid getting spoiled.   

 

Mung Beans with Mixed Vegetables
 
Author:
Cuisine: Baby Food
Serves: 1
 
Mung beans with vegetables is a meal in itself
Ingredients
  • 3 tablespoons yellow mungs beans
  • ¼ cup chopped mixed vegetables. (carrots, peas, green beans, corn)
  • 1 celery stalk
  • A dash of garlic powder
  • A dash of dried oregano
  • A dash of dried basil
  • 1 cup vegetable stalk or water
Instructions
  1. Wash and cut vegetables into pieces.
  2. In a pot add water/ vegetable stock. Add chopped vegetables. spices and bring it to a rolling boil.
  3. Then reduce the heat and cover the pot. Let it simmer till everything gets soft and mushy.
  4. Once cooked, turn off the heat and let it cool down a bit. Then run it through the food processor.
  5. Serve.
Notes
I have used packed frozen vegetables here. You can get those in any grocery stores.
Just makes the job quick and easy.
While simmering, it's important to keep the heat on low. Otherwise, you may end with liquid pouring out of the lid.
This recipe can be cooked in a pressure cooker as well.
You can add little unsalted butter or Ghee, to this puree if the baby is ready to have dairy.
This puree can also be served with a dollop of full-fat yogurt if the baby is having dairy.

Important Note:

Talk to your baby’s Pediatrician before starting any new food.

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11 comments

  1. Jane @ Limeade Gal says:

    I wasn’t aware of the yellow Mung, good to know. I don’t have any little ones but I will definitely share this with my friends who do.

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