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mung-dal recipe

Date: Mon, 31 Jul 1995 10:36:22 -0700
 From: Judy.Mingram@West.Sun.COM (Judy Mingram - SunSelect)
 Mung Dal
 My favorite recipe for mung beans is as follows:
 (The mung beans I use look like pink lentils)
 1 cup mung
 2 1/2 cups water
 Bring water and mung beans to a boil and simmer for at least 45 minutes until a soupy consistency.
 1/2 teaspoon brown mustard seeds
 1 clove crushed garlic
 1/2 teaspoon salt (optional)
 1/4 teaspoon turmeric
 1/4 teaspoon cumin
 1/4 teaspoon cayenne (optional-I add more than this 'cause I love real
 spicy food)
 Spray nonstick pan lightly with Pam.  Heat to med, or med-hi, add
 mustard seeds and cover with a lid.  The mustard seeds should pop like
 popcorn when heated.  If you turn it up too hi or leave it on too long,
 you will burn the mustard seeds, so be careful.
 When mung beans are very soft and like thick soup, add rest of
 ingredients.  Serve with or over rice.  I love to use the saffron rice
 packaged mix at the store (I forgot the brand name).
 kwvegan vegan