Spicy Whole Mung (or lentil) Beans

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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.

6 hours Prep: 30 minutes Cook: 60 minutes

213 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/2	cups	mung beans	or lentils, dried
9	cups	water
1	teaspoon	sea salt	or rock salt
1	each	onion	medium, chopped
1	each	carrot	diced
2 1/2	tablespoons	lemon juice
1/2	teaspoon	curry powder	mild
2	teaspoons	coriander	ground
1	tablespoon	ginger root	fresh,
1	tablespoon	sunflower oil
1/2	teaspoon	mustard seeds
1/2	teaspoon	cumin seeds
1	teaspoon	turmeric
1/8	teaspoon	black pepper
1/2	each	green bell pepper	chopped

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.

Reviews

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.
over 2 years ago by ChefTony

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Nutrition Facts

Serving Size 457g

Amount per Serving

Calories 213 13% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 436mg	18%
Total Carbohydrate 35.0g	12%
Dietary Fiber 11.0g	42%
Sugars 2.0g
Protein 14.0g	27%