I hope that everyone had a wonderful Thanksgiving! Ours went great with a lot of food and family time. I had the first time honor of making the turkey and everyone said it was one of the best turkeys they ever had, which was quite flattering and my head probably grew three sizes. (3 Tips: Start with a good turkey, brine it, and cook it breast side down for the first half of the cooking).
If you have eaten all of your leftovers by now, it’s the perfect time for a frugal and simple meal after so much rich food! Today I am very pleased to have Wardeh from the lovely blog, Gnowfglins.com share a guest post as part of the healthy $1 Menu Series. Thanks Wardeh! This sounds lovely.
Last winter, I ordered split mung beans (also called mung dal beans) by accident. These interesting beans became the basis for a family-favorite soup with fantastic flavor.
You might wonder, as I did when I received these beans: what are split mung beans? They are mung beans that have been skinned and split. They cook quickly anyway, but I do an overnight soak to make sure they are fully digestible. You’ll likely find them through a natural food co-op, health food store, or ethnic market. Look for split mung, mung dal, moong dal, or yellow mung beans. The terms are interchangeable and all stand for mung beans that have been husked and split.