| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Ethnic, Beans | 2 | Servings |
INGREDIENTS
| 1 | c | Mung beans – cooked (Save the water) |
| 1 | md | Onion – chopped fine |
| 1 | 1"piece of ginger – grated | |
| 3 | Garlic cloves – minced | |
| 1 | md | Tomato – chopped |
| 1 | ts | Cumin seeds |
| 1 | Green chile (opt); chopped | |
| 1 | ts | Cayenne (optional/to taste) |
| 1 | pn | Turmeric |
| 1/2 | ts | Cumin powder; -AND- |
| 1 | ts | Coriander powder; -OR- curry powder |
| Lemon juice | ||
| Cilantro; chopped | ||
| 2 | ts | Oil |
INSTRUCTIONS
GARNISH Method: Heat oil. Add cumin seeds, green chile. After seeds pop, add onions, ginger, garlic. Saute till onions are pink. Add tomato - saute some more. Add the spice powders. Fry briefly. Add mung beans. and may be a cup of water. Salt to taste. Let simmer gently for 10-15 mins. Granish. Serve with rice/flat breads. Freezes well. From: IN%"vyju@EE.ECN.PURDUE.EDU" 3-FEB-1993 09:39:02.44 vyju manian From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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