What are Mung beans used for?
Mung beans may not be as popular as the other legumes such as black eyed beans, chickpeas, or soy beans. Years ago when I just moved to UK, I couldn’t find this Mung beans in ordinary supermarket. I had to go to Chinatown to get this lentils.
Now, almost every supermarket sells them. And I can find so many recipes using this superfood in many recipe books or internet. Especially for soupy or salad kind of dishes.
⇒ I’m not trying to patronize you here :-. But just in case you’re not sure which one are Mung beans (as you know that there are so many types of legumes) and how they look like, you can see the photo below 👇
In Indonesia, we call this lentils “Kacang Hijau” (often it’s pronounced as “ijo“) which literally means green beans. But if I search for green beans on the internet, it gives me a totally different thing. I couldn’t find the right matching word for it in English dictionary. It was my sister in law who told me that in Urdu these beans are called Mung. So, that’s what westerners call this lovely and beneficial legumes.
Although in Indonesia Mung beans mostly used for sweet dishes, i.e. Bubur Kacang Hijau, Ganasturi, Perkedel Kacang Hijau, Bolu Kacang Hijau, etc.,you can use them in many savoury dishes too.
Do we need to soak Mung beans before cooking?
I was quite surprised to learn that many people suggest to soak the beans overnight prior cooking. My mom never does that. She soaks them for few hours only. BUT, she always washes and rinses the legumes for 3-4 times before she cooks/ boils them until the water clear.
When you boil the beans, you’ll know that they’re actually easy to cook. It doesn’t take long to boil them, 15-20 minutes (from the water boiling point) should be more than enough. But you have to make sure that the water is plenty so that they won’t stick to each other.
So, next time you make meat casserole or soup, throw half a cup of Mung beans that have been soaked for a few hours. Your casserole will taste richer and heartier. Or if you wash the lentils and boil them in plenty of water until “al dente”, you can add them in your favorite salad.
But here in this post, I’m sharing Mung beans fritters recipe which is fairly easy to make and tastes delish.
Are Mung beans good for you?
Yes, just like any other legumes, Mung beans has a long list of good-for-health nutrients. High in proteins, minerals, amino acids, antioxidants, and many more, these tiny green lentils have become one of superfood and suggested by many health practitioners, dieticians and holistic practitioners.
Obviously our overall diet and lifestyle play as big factors for us to get the benefits of this lentil. But you definitely can rely on this beans as one of your diet staple.
The fritters: Perkedel Kacang Ijo
Fritters or “perkedel” in Indonesian, are popular finger food that can be made of many different ingredients. From Perkedel Jagung (sweet corn fritters), Perkedel Kacang Ijo (Mung beans fritters), Perkedel Oncom (fermented soybean “oncom” fritters), Perkedel Tempeh (tempeh fritters), Perkedel Kentang (potato fritters), and many more.
And my mom used to make them a lot. And we love them.
So, this time I want to share the recipe for Perkedel Kacang Ijo (Mung). It’s my second favourite after Perkedel Jagung (sweet corn).
The recipe is quite easy and it uses simple ingredients.
- 1 cup dried mung beans, washed and drain
- 1.5-2 cups of water
- 2 heaped tbsp of plain flour
- 2 Eggs.
- 4-6 spring onions/ scallions, finely sliced.
- 2 Chillies, finely chopped (optional)
- 2 cloves of Garlic, crushed or finely chopped.
- 1 tsp each of dried spices (ground coriander, ground cumin, black or white pepper)
- Salt according to taste ( I put 1 tsp)
- Cooking oil.
- Firstly, you boil the beans before you do anything else. I personally prefer the beans to be “al dente”. To achieve this, make sure you put plenty of water. And you have to keep an eye on the pan. Because the beans cook fairly quick once the water gets to boiling point.
- If you’re going to share your fritters with your little one who is as young as 9 months old, you might want to boil the beans until they’re thoroughly cooked and a bit soft. Just take care, and don’t let them get softened too much to the point of becoming mushy.
- Once they’re boiled, drained and cooled, put the Mung beans in a bowl with the rest of the ingredients. Stir and mix well.
- Heat the oil to 180 C/ 356 F in a frying pan or a wok.
- Carefully slide one tablespoon of the bean mix into the oil, and deep fry for about 5 minutes or until golden brown and crispy on the edges.
- If your fritters break when you fry them, it means there’s too much water content in the beans. So you may have to put more flour, around 1-2 tbsp.
- These fritters are good to freeze too. You can make them in batch, and then keep them in the freezer. Warm them up in the microwave if you don’t mind them soft, or in the oven if you prefer them slightly crispy on the edges.
- You can put the fritters in tortilla wrap or pitta bread with a bit of salad, yogurt and chilli sauce.
- Or, you can omit the chilli from the recipe so that you can give the fritters to your little ones. The fritters will be one of your children superfood recipes. They’re good for school packed-lunch too.
Happy cooking. Enjoy your fritters with your main meals or as a snack to go along with your nice cuppa.
Please share how you think of this recipe in the comments below. If you like the fritters, why don’t you share the recipe with your family and friends? 😊
All the best.
Mung Lentils Fritters (Indonesian Perkedel Kacang Ijo)
- 1 small pot with lid
- A Wok or frying pan
- A Mixing bowl
- A chopping board
- A knife
- 1 Cup Mung lentils/ beans soak in water for about 10 minutes while you get other things ready
- 1 Cup Water
- 4-6 stalks Spring onions/ Scallions finely sliced
- 2 pieces Green chilies Optional. You can eliminate, put less or more according to your taste.
- 2 cloves Garlic finely chopped. You can substitute with 1 teaspoon of garlic powder if you like.
- 1 teaspoon ground pepper I prefer white pepper, but you can use black pepper if you like.
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt Put less or more to adjust with your taste.
- 2 medium eggs
- 2 tablespoons plain flour/ all purpose flour
- Cooking oil to fry
- Drain the soaked lentils. Boil them in 1 cup of water until water evaporates. Keep an eye on it, as you don't want the lentils to burn.
- And then put the nearly cooked lentils in a mixing bowl. Leave it to cool a little bit.
- When the lentils are cooled down a bit, you can put the rest of ingredients, and mix the batter well.
- Heat the oil in the wok and fry the batter a dollop of tablespoon each time.
- Try to slide the batter down in the oil without making it too thick. You can flatten it a little bit if it becomes to thick.
- Fry until the fritters light brown and has crispy edges.
- Enjoy 😋