Any good mung bean salad recipes?

Question

I need a good mung bean salad recipe!! Anyone got any

Answer 1

Ingredients

1 and a half mugs of dried mung beans (soaked for 4 or 5 hours)
3 large tomatoes
1 onion
1 lime or half lemon
Salt
A couple of teaspoons of sugar
A third of a teaspoon of cumin powder

Rinse the soaked beans and boil in fresh water for ten or fifteen minutes (Any longer and they'll turn to soup). Drain the beans and rinse in cold water. Chop the tomatoes and onion and mix with the beans. Squeeze the lime/lemon into the mixture and add the salt, sugar and cumin. Stir well and serve immediately, or stash in the fridge until required.

Answer 2

Tangy Mung Bean Salad
SERVES: 6
Musa improves on a classic mung-bean recipe from Gaziantep by adding a tangy and slightly spicy dressing.
ingredients
1/2 pound dried mung beans (see Note)
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 medium garlic cloves, minced
1 tablespoon plus 1/2 teaspoon pomegranate molasses (see Note)
1/2 teaspoon crushed red pepper
Salt
8 scallions, thinly sliced
2 red bell peppers, cut into 1/4-inch dice
1 cup chopped flat-leaf parsley
1/2 cup chopped mint leaves
2 tablespoons chopped dill


directions
In a saucepan of boiling water, add the mung beans and bring back to a boil. Simmer over moderate heat, stirring occasionally, until the beans are tender, 30 minutes. Drain and let cool.
In a large bowl, mix the olive oil with the lemon juice, minced garlic, pomegranate molasses and crushed red pepper; season with salt. Add the drained mung beans, sliced scallions, red bell peppers, parsley, mint and dill to the dressing and toss well. Season the dressing with salt. Serve the salad at room temperature or slightly chilled.
NOTES Mung beans are available at Middle Eastern and Asian markets. Pomegranate molasses is available at Middle Eastern markets.

Answer 3

Mung Bean Porridge (Payaru Payasam) one million cup split mung beans -- (total/unpeeled) water one million cup jaggery -- (Indian brown sugar) 2 cups canned coconut milk one million teaspoon ginger root -- finely chopped one million teaspoon crushed cadamom seeds 2 tablespoons ghee or clarified butter one million tablespoon fried thinly sliced coconut Boil mung beans in water cover till comfortable, approximately forty 5 minutes. Mash nicely. combine jaggery with one million cup water and simmer to make thick syrup. tension. upload syrup, coconut milk, ginger and cardamom to mung beans and cook dinner, coated, quarter-hour. upload ghee, stir nicely and eliminate from warmth. Garnish with coconut products.