Date: Mon, 31 Jul 1995 10:36:22 -0700
From: Judy.Mingram@West.Sun.COM (Judy Mingram - SunSelect)
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
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).