Soak the mung beans in the water overnight.
Now add the chopped tomato to the beans, along
with the salt and pepper. Simmer for another 15 -
20 minutes, or until the beans are tender and the
liquid is mostly absorbed. Stir in the parsley
near the end of the cooking time.
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Heat the butter and oil in a large pot over medium
heat. Add the cumin seeds, and stir and fry for a
minute or two. Next, add the ground spices, stir
for about 15 seconds, and then add the onion,
ginger and hot chillies to the pan. Fry until the
onion wilts and begins to brown.
Add the mung beans and their soaking liquid to the
pot. Bring to a boil, immediately reduce the heat
and simmer, partially covered until the beans are
just tender - about 20 - 35 minutes. Add more
water if necessary just to keep the bean covered.
Now add the chopped tomato to the beans, along
with the salt and pepper. Simmer for another 15 -
20 minutes, or until the beans are tender and the
liquid is mostly absorbed. Stir in the parsley
near the end of the cooking time.
Originally Submitted
6/18/2011
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