you are what you eat
Mung Beans are a weekly appearance in our house. I cook it so often that I can literally prepare it with my eyes closed! A pressure Cooker makes preparing beans very easy. It cut the cooking time down by more than an hour. I have an electric pressure cooker and set the timer on low pressure for 30minutes. Remember to add enough water so that the beans do not burn.
Part of my week I spend counselling patients on dialysis. They have very restricted diets, with allowances of only half a cup of milk a day (high in phosphates) they are not allowed any avocados and simple foods like potatoes have to be leeched (soaked and boiled and rinsed) of the Potassium. They have to forgo some of their most loved foods and treats.
Being the foodie that I am I am currently putting together a low salt, low potassium, low phosphate recipe book. Something to help in the kitchen to make meals more interesting. I have come across some interesting articles online.
The Kidney- cares website (http://www.kidney-cares.org/food/421.html) have posted an article about the benefits of eating mung beans. Even though the portion size has to be restricted to 1/2 a cup, it is still good news for those who are vegetarian and on dialysis.
Mung beans are cooked using a Tarka (vagaar) of onions, curry leaves, turmeric, cardamom pods, cumin, coriander powder, ginger and garlic paste, red chillies, vinegar, pureed tomatoes and lemon juice. As Tomatoes are also high in potassium, they can be replaced with red bell peppers to still add flavour. Even though a renal diet is salt free, the dish will still have a wonderful aroma and flavour from the blend of spices. Once the Tarka is added to the boiled mung beans, garnish with fresh coriander.