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Spicy Whole Mung (or lentil) Beans

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Recipe

I made this dish and thought it was too bland. I made it again, doubling all the Indian spices, and it came out much better.

 

Yield

6 servings

Prep

30 min

Cook

60 min

Ready

6 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups mung beans
or lentils, dried
9 cups water
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1 teaspoon sea salt
or rock salt
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1 each onions
medium, chopped
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1 each carrots
diced
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2 ½ tablespoons lemon juice
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½ teaspoon curry powder
mild
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2 teaspoons coriander
ground
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1 tablespoon ginger root
fresh,
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1 tablespoon sunflower oil
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½ teaspoon mustard seeds
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½ teaspoon cumin seeds
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1 teaspoon turmeric
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teaspoon black pepper
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½ each green bell peppers
chopped
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Ingredients

Amount Measure Ingredient Features
355 ml mung beans
or lentils, dried
2.1 l water
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5 ml sea salt
or rock salt
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1 each onions
medium, chopped
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1 each carrots
diced
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38 ml lemon juice
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2.5 ml curry powder
mild
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1E+1 ml coriander
ground
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15 ml ginger root
fresh,
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15 ml sunflower oil
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2.5 ml mustard seeds
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2.5 ml cumin seeds
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5 ml turmeric
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0.6 ml black pepper
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0.5 each green bell peppers
chopped
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 457g (16.1 oz)
Amount per Serving
Calories 21313% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 436mg 18%
Total Carbohydrate 12g 12%
Dietary Fiber 11g 42%
Sugars g
Protein 27g
Vitamin A 35% Vitamin C 22%
Calcium 10% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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