Indian · side

Mung Beans With Roasted Carrots And Yogurt

Mung Beans With Roasted Carrots And Yogurt reads citrus 6.5, sourness 6.0 and richness 4.4 on Palate's 0–10 flavor X-ray — a Indian side, about 2 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.3 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 8.3 / 10
• Bitter & Earthy — 2.6 / 10
• Rich & Fat — 4.7 / 10
• Aromatic & Spice — 2.6 / 10

The measured notes (of 18)

Citrus 6.5 · Sourness 6.0 · Richness 4.4 · Sweetness 3.3 · Salinity 3.0 · Earthy 2.4 · Herbaceous 2.2 · Allium 2.2 · Funk & Ferment 1.9 · Warm Spice 1.7 · Fruity 1.7 · Umami 1.3 · Bitterness 1.3 · Nutty 1.2 · Floral 1.1

What's in it (10)

• 3/4 cup mung beans, whole or split
• 1 medium carrot
• 1/2 cup thick plain yogurt
• 2 tablespoons olive oil
• 1 small red onion
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• Handful parsley, chopped
• salt and pepper to taste
• lemon juice

Time & effort: about 2 hr (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 136.7 kcal, 8.8 g protein, 0.6 g fat, 25.3 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Soak the mung beans in cold water according to packet instructions. I find this varies according to the brand, but 6 hours should be enough.
2. Rinse the beans, put in a saucepan, add cold water to cover and bring to a boil. Cook until tender. Split beans take 10-12 minutes, whole ones more than 20. Again, check packet instructions.
3. Meanwhile peel and slice the carrot lengthwise into halves, toss with a little olive oil and grill in a grilling pan.
4. Slice red onion very thin.
5. When beans are done, rinse in a colander with cold water.
6. When properly drained, toss them in a bowl with the onion, cumin, coriander, parsley, olive oil, lemon juice, salt and pepper to taste.
7. Slice the roasted carrot into smaller pieces and add to the bowl.
8. Serve with a dollop of thick yogurt on top.
9. This dish is best eaten warm or cold, not piping hot.

Dishes with a similar flavor shape

• Classic Chicken Souvlaki Skewers — Greek
• Moroccan Carrot Salad — Moroccan
• Encebollado de Albacora — Ecuadorian
• Boston Lettuce Avocado Salad and Lime Dressing — American
• Greek-Style Roasted Branzino with Lemon and Herbs — Greek

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.