Spicy mung bean pate
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cauliflower florets, trimmed |
| 1 | each | 1\" piece ginger, chopped |
| 2 | eaches | Jalapeno peppers, seeded & chopped |
| ¾ | cup | Water, as needed |
| 1 | cup | Split mung beans, soaked |
| 3 | tablespoons | Cilantro, chopped |
| ½ | teaspoon | Coriander |
| 1 | teaspoon | Cumin |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Baking powder |
| 3 | tablespoons | Arrowroot |
| 1 | teaspoon | Salt |
| Freshly ground black pepper | ||
| 1½ | tablespoon | Extra-virgin olive oil |
| Olive oil spray | ||
Directions
Preheat oven to 350F. Shred cauliflower; transfer to a mixing bowl.
To a running food processor, add ginger & chilies, mince. Add water & drained mung beans. Process until smooth. Scrape puree into the bowl with the cauliflower & the remaining ingredients, except for the oil spray.
Generously mist a 12-cup muffin pan with oil or a 9 X 5 X 3 loaf pan.
Spoon mixture into oiled pan, smoothing tops. Bake tarts for 45 minutes & loaf for 1 to 1¼ hours. Cool for 5 minutes on a rack & then unmould.
Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 04-03-95