Category: Banyanbotanicals
Cultivados e apreciados há milhares de anos, os feijões mungo são um alimento básico na cozinha ayurvédica. Podem ser cozinhados lentamente num guisado substancial, moídos numa farinha sem glúten, ou germinados para uma cobertura ou snack crocante e nutritivo.
Sprouted a batch for the first time and they were crunchy and ready in about four days, which was faster than I expected. The stew I made with them turned out thick and hearty, exactly what I wanted on a cold evening.
I'd never used these in a stew before, but they simmered down perfectly creamy in about an hour. The gluten-free flour I ground from them gave my pancakes a lovely, earthy depth.
Sprouted a handful on my kitchen counter for the first time and they were crunchy and fresh by day three. The beans themselves are clean, no pebbles or debris, and they cook up soft without turning mushy. Perfect for a simple dal when I don't want to fuss.
