Prep 30 mins
Cook 15 mins
NOTE: Split mung beans are yellow, also known as Yellow mung, Mung Dal or Moong dal. EXTREME! Extremely creamy, extremely delicious, extremely cheap, extremely easy, dairy-free, low carbohydrate, high protein substitute for Potato Mash?? Yes please. This was a "why not" experiment that worked out so well my mouth is watering just writing about it. To top off the EXTREME, mung beans are full of vitamins and minerals - high in Magnesium, Phosphorous, Potassium, Manganese, Zinc, Iron, Copper, Thiamin, Folate -- and very high in dietary fibre.
- 1 cup split mung beans
- 2 1⁄2 cups vegetable broth
- 2 teaspoons dried rosemary
- 1 teaspoon dried oregano
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- Wash split mung beans 2-3 times in cold water.
- Soak split mung beans in cold water for 30 minutes.
- Put all ingredients into pressure cooker.
- Place pressure cooker on high pressure, high heat.
- Once cooker is at desired pressure, reduce heat.
- Count 5 minutes, turn off heat.
- Allow cooker to release pressure naturely (do not vent pressure, or quick release with water - let it cool naturely. 10 minutes or so).
- Open cooker, texture should be extremely creamy mashed potato - almost custardy.
- Season with salt and pepper to taste, stir well.