Yield: 1 servings
|1 cup||Dried mung beans|
|½ cup||Thinly-sliced scallions|
|½ teaspoon||Crushed garlic|
|⅓ cup||Chopped parsley|
|¾ teaspoon||Near East or Aleppo pepper|
|1 teaspoon||Salt - (scant tspn); or to taste|
|¼ cup||Fresh lemon juice|
|¼ cup||Fresh pomegranate seeds|
Wash the mung beans under running water until the water runs clear. Soak in cold water for 1 hour; drain. In a heavy saucepan, cook the mung beans in 3½ cups water until tender, about 30 minutes. Drain; reserve ½ cup cooking liquor. Allow the mung beans to cool slightly before adding the remaining ingredients. Set aside to mellow a few hours, then correct the seasoning and serve at room temperature. This recipe yields about 3 cups.
Recipe Source: TASTE with David Rosengarten (Recipe Courtesy of Paula Wolfert) From the TV FOOD NETWORK - (Show # TS-1G23 broadcast 12-12-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Paula Wolfert
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