Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Mung beans or lentils, dry
9 c Water
1 t 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 t Tumeric
1/8 ts Black pepper
1/2 Green pepper, chopped
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.
