SPICED MUNG BEANSServes 4
This vegan mung bean dish is a family staple. It calls for a technique commonly used in Kerala: sauteing cooked legumes with onions and a mix of spices. Serve it with white rice and lightly salted yogurt.
2 cups water
3/4 cup chopped onion
2 dried red chilies, broker in two
3/4 teaspoon salt
1 1/2 tablespoons olive oil
10 curry leaves (optional)
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Thoroughly wash the mung beans.
Place the beans, water, 1/2 cup of chopped onions, dried red chilies, and salt in a medium sized sauce pan.
Bring to a boil.
Lower heat to low and cover. Cook until the beans soften, but still retain their shape (about 30 minutes).
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