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Categories:Viewed: 66 - Published at: 7 years ago
Ingredients
- 250 g (8.8oz) green mung beans
- 600 ml (21.1fl oz) water
- 2 tbsp coconut oil
- 1 tsp cumin seeds
- 1 pinch asafetida
- 4 garlic cloves, finely diced
- 1 tbsp ginger, finely diced
- 2 green chillies, cut in half lengthways
- 1 tsp turmeric powder
- 1 tsp sea salt
- 0.5 fresh lime
Method
- Begin by washing the green mung beans under cold running water 4-5 times.
- Leave to soak in the 600ml water for 6-8 hours or overnight.
- Once soaked, drain the water and thoroughly check through the mung beans for any which have not soaked and absorbed the water.
- If you prefer to sprout the mung beans, leave for a further 4-6 hours.
- In a saucepan, heat the cumin seeds in oil and add the asafetida.
- Now add the ginger and garlic pieces as well as the long chillis.
- Stir this for a minute, and then add the mung beans, turmeric and sea salt.
- Cook over a low heat for 15 minutes and then squeeze the fresh lime over the dish before serving.
