Small legumes including split peas, lentils and mung beans (or their shelled version known as mung dal) are quick to cook and great for when you want a bean dish but donít have the time to wait for larger beans to cook.
1 cup beans
3 cups water
Half teaspoon salt or one bullion cube (optional)
Start by washing the beans. With these smaller legumes it gets pretty hard to effectively sort them like we did with their larger cousins, so settle for rinsing them thoroughly in warm water.
Put the beans and water into a pot or saucepan. Choose a pot thatís big enough to accommodate all of your ingredients and still be no more that two-thirds full. Bring to a boil. Reduce heat and simmer covered for 30-60 minutes depending on your altitude, the size of your beans and the desired softness. The beans will swell a great deal, so keep an eye on the water to make sure youíve got enough so the beans donít stick to the bottom of the pot.
With shelled beans (like split peas or mung dal) you can go ahead and add some salt or bullion during cooking. You can sometimes get away with it with lentils and un-shelled mung beans, but usually only if youíre going to be cooking them pretty thoroughly. To play it safe, wait until the beans are finished before adding salt or bullion to taste.
The beans are now ready to be added to your favorite recipe!
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