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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.













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


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
2 ½ tablespoons lemon juice
½ teaspoon curry powder
2 teaspoons coriander
1 tablespoon ginger root
1 tablespoon sunflower oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon turmeric
teaspoon black pepper
½ each green bell peppers


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

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Nutrition Facts

Serving Size 457g (16.1 oz)
Amount per Serving
Calories 21313% of calories 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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