Mung beans are among my favorite. They're most often used in Indian and Chinese cooking. With their rich, creamy texture, they're also great in salads. And their health credentials are excellent: zero cholesterol, negligible fat, high in protein and dietary fiber, and a good source of calcium and iron.
This mung bean balls is a particularly tasty recipe such a apptizer. It's quick and easy to make (apart from the overnight soaking of the beans), especially as you can do most of the preparation in advance.
- 1 ½ cups mashed, boiled, hulled mungbeans
- 3 coriander roots, well pounded
- ¼ tsp pepper
- 5 cloves garlic, well pounded
- 1 ½ tsp salt
- 2-3 tbsp wheat flour
- 1 eggs
- 1 tsp vegetable oil
- Mix all the ingredients and knead together until stiff.
- Taking one tablespoonful at a time, roll the dough into balls.
- Place the balls on a plate, put into a steamer in which the water is already boiling, and steam for five minutes.
- Then, remove the balls from the steamer and fry in plenty of oil.
- They may be served with chillies sauce or ketchup or sweet and sour sauce