Spicy Whole Mung(Or Lentil) Beans
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...
Ingredients
- 11/2 c mung beans or lentils, dry
- 9c water
- 1t sea salt or rock salt
- 1md onion, chopped
- 1carrot, diced
- 21/2 tb lemon juice
- 1/2ts curry powder, mild
- 2ts coriander powder
Directions
- 1
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
- 2
Drain them and cook with 6 cups of water in pressure cooker for 20 minutes, or until quite soft
- 3
Without pressure cooker, soak beans at least 2 to 3 hours
- 4
Rinse, then place in large pot with 9 cups of water and cook for 40 to 50 minutes, or until quite soft
- 5
In small frying pan, heat oil
- 6
Add mustard and cumin seeds
- 7
When mustard seeds pop, add tumeric, then add the warmed spices to the cooked beans
- 8
Add all remaining ingredients and mix well