Spicy whole mung (or lentil) beans
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Spicy whole mung (or lentil) beans
  Spicy    Beans    Lentils  
Last updated 6/12/2012 1:24:27 AM. Recipe ID 57995. Report a problem with this recipe.
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      Title: Spicy whole mung (or lentil) beans
 Categories: Main dish, Legumes
      Yield: 6 Servings
 
  1 1/2 c  Mung beans or lentils, dry
      9 c  Water
      1 ts Sea salt or rock salt
      1 md Onion, chopped
      1    Carrot, diced
  2 1/2 tb Lemon juice
    1/2 ts Curry powder, mild
      2 ts Coriander powder
      1 tb Ginger root, fresh, minced
      1 tb Sunflower oil (not optional)
    1/2 ts Mustard seeds
    1/2 ts Cumin seeds
      1 ts Tumeric
    1/8 ts 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.
 




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Recipe ID 57995 (Apr 03, 2005)

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