I’m always thinking of ways to sneak beets into daily meals, for their lovely color, anti-oxidants, phyto-nutrients… I could go on, but I’d refer you to this for nutritional value. My mother makes a ‘saatvik’ (sans onion and garlic) vegetable curry in coriander-ginger gravy, which allows a variety of veggies that can go in it.
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Slow cooking is, in my opinion, the best way to cook moong beans. Takes 4-5 hours on low setting, requires no stirring. The froth build-up on top can be removed with a ladle (this will remove any residual toxins that were not removed by soaking). The flavor is amazing. The slow-cooked beans can be stored
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