Spicy Whole Mung (or lentil) Beans
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 servingsPrep
30 minCook
60 minReady
6 hrsLow 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
|
|
| 1 | teaspoon |
sea salt
or rock salt |
|
| 1 | each |
onions
medium, chopped |
|
| 1 | each |
carrots
diced |
|
| 2 ½ | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
curry powder
mild |
|
| 2 | teaspoons |
coriander
ground |
|
| 1 | tablespoon |
ginger root
fresh, |
|
| 1 | tablespoon |
sunflower oil
|
|
| ½ | teaspoon |
mustard seeds
|
|
| ½ | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
turmeric
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | each |
green bell peppers
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
mung beans
or lentils, dried |
|
| 2.1 | l |
water
|
|
| 5 | ml |
sea salt
or rock salt |
|
| 1 | each |
onions
medium, chopped |
|
| 1 | each |
carrots
diced |
|
| 38 | ml |
lemon juice
|
|
| 2.5 | ml |
curry powder
mild |
|
| 1E+1 | ml |
coriander
ground |
|
| 15 | ml |
ginger root
fresh, |
|
| 15 | ml |
sunflower oil
|
|
| 2.5 | ml |
mustard seeds
|
|
| 2.5 | ml |
cumin seeds
|
|
| 5 | ml |
turmeric
|
|
| 0.6 | ml |
black pepper
|
|
| 0.5 | each |
green bell peppers
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.
