Spicy Mung Beans

[Guest guest]

Spicy Mung Beans

 

1 1/2 cup mung beans, dry

9 cups water

1 tsp. sea salt or rock salt

1 medium onion, chopped

1 carrots, diced

2 1/2 tbsps. lemon juice

1/2 tsp. curry powder, mild

2 tsps. coriander powder

1 tbsp. ginger root, fresh, minced

1 tbsp. sunflower oil (not optional)

1/2 tsp. mustard seed

1/2 tsp. cumin seeds

1 tsp. turmeric

1/8 tsp. black pepper

1/2 green pepper, chopped

 

Soak beans overnight. Drain them and cook with 6 cups of water in pressure

cooker for 20 minutes, or until quite soft.

Without pressure cooker, soak beans at least 2 to 3 hours. Rinse, then place in

large pot with 9 cups of water and cook for 40 to 50 minutes, or until quite

soft.

In small frying pan, heat oil. Add mustard and cumin seeds.

When mustard seeds pop, add tumeric, then add the warmed spices to the cooked

beans. Add all remaining ingredients and mix well. Cook for 15 minutes over

medium heat. Serve over basmati rice.

 

 

 

Ahhh...imagining that irresistible " new car " smell?

Check outnew cars at Autos.