| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Main dish, Legumes |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Mung beans or lentils, dry |
| 9 |
c |
Water |
| 1 |
ts |
Sea salt or rock salt |
| 1 |
md |
Onion, chopped |
| 1 |
|
Carrot, diced |
| 2 1/2 |
tb |
Lemon juice |
| 1/2 |
ts |
Curry powder, mild |
| 2 |
ts |
Coriander powder |
| 1 |
tb |
Ginger root, fresh, minced |
| 1 |
tb |
Sunflower oil (not optional) |
| 1/2 |
ts |
Mustard seeds |
| 1/2 |
ts |
Cumin seeds |
| 1 |
ts |
Tumeric |
| 1/8 |
ts |
Black pepper |
| 1/2 |
|
Green pepper, chopped |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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