Yield: 6 servings
|250 grams||Mung beans; (8oz)|
|1 tablespoon||Vegetable oil|
|Salt to taste|
1. Just soak the mung beans overnight. Drain them and dry thoroughly.
2. Fry in vegetable oil over a moderate heat, turning frequently, until they are browned and crisp - between 5 and 10 minutes.
3. Drain on kitchen paper towelling, sprinkle with salt, and cool. They store very successfully in airtight jars.
Converted by MC_Buster.
NOTES : This is a fabulous stand-by for ''nibbles''. These little crispy seeds are very tasty and it''s hard to stop eating them ! They are easy and cheap to make, and certainly an original change from more conventional sancks to go with drinks before a meal.
Converted by MM_Buster v2.0l.