Spicy whole mung(or lentil) beans

 
                     SPICY WHOLE MUNG (OR LENTIL) BEANS
 
 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.
   
   Serve over basmati rice.
  
 
 
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