Spicy whole mung (or lentil) beans

6 servings

Ingredients

Quantity Ingredient
1½ cup Mung beans or lentils, dry
9 cups Water
1 teaspoon Sea salt or rock salt
1 medium Onion, chopped
1 Carrot, diced
2½ tablespoon Lemon juice
½ teaspoon Curry powder, mild
2 teaspoons Coriander powder
1 tablespoon Ginger root, fresh, minced
1 tablespoon Sunflower oil (not optional)
½ teaspoon Mustard seeds
½ teaspoon Cumin seeds
1 teaspoon Tumeric
⅛ teaspoon Black pepper
½ Green pepper, chopped

Directions

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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