Yield: 4 servings
|1 \N||Onion; chopped|
|1 \N||Fresh green chilli; de-seeded if wished|
|\N \N||; and chopped|
|1 small||Bunc fresh parsley or watercress; stems removed|
|1 \N||Lemon; juice of|
|500 \N||G; (1 1/4lb) cold Mung, (500 to 625)|
|\N \N||; Dal|
To make the mung dal: Heat the oil in a saucepan over a low heat and fry the onion, cumin and bay leaves for 5-10 minutes, until golden. Stir occasionally.
Add the beans and tomatoes, stock, chillies and hot water.
Bring to the boil and boil rapidly for 10 minutes, then reduce heat and simmer for 40 minutes until beans are tender.
Add more water if necessary.
Season to taste. Refridgerate.
To make salad: Put the onion, chilli, parsley or watercress leaves and lemon juice in a bowl.
Add the dal and mix together well. Serve chilled.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.