Spicy whole mung (or lentil) beans
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Mung beans or lentils, dry |
| 9 | cups | Water |
| 1 | teaspoon | Sea salt or rock salt |
| 1 | medium | Onion, chopped |
| 1 | Carrot, diced | |
| 2½ | tablespoon | Lemon juice |
| ½ | teaspoon | Curry powder, mild |
| 2 | teaspoons | Coriander powder |
| 1 | tablespoon | Ginger root, fresh, minced |
| 1 | tablespoon | Sunflower oil (not optional) |
| ½ | teaspoon | Mustard seeds |
| ½ | teaspoon | Cumin seeds |
| 1 | teaspoon | Tumeric |
| ⅛ | teaspoon | Black pepper |
| ½ | Green pepper, chopped | |
Directions
Soak beans overnight. Drain them and cook with 6 cups of water in pressure cooker for 20 minutes, or until quite soft. Without pressure cooker, soak beans at least 2 to 3 hours. Rinse, then place in large pot with 9 cups of water and cook for 40 to 50 minutes, or until quite soft.
In small frying pan, heat oil. Add mustard and cumin seeds. When mustard seeds pop, add tumeric, then add the warmed spices to the cooked beans. Add all remaining ingredients and mix well. Cook for 15 minutes over medium heat.
Serve over basmati rice.