Text 29791, 60 rader
Skriven 2009-10-13 02:32:38 av Michael Loo (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: veg 258
===============
 DS> As you may have read, we now have a one pound bag.  Probably enough
 DS> for many months or even a year at the rate we use the sprouts in Gail's
 DS> stir fry dishes.  It is amazing that such a little seed can produce
 DS> such a large sprout in such a short time -- but we shall soon see how
 DS> it goes. 

There are other things to be done with mung beans. You can
toast them and crush them for a nutty topping for things,
they can be ground into a flour that you can use pretty much
like any other flour, and they can be cooked as is with some
Indian spices - I've made and consumed such a preparation
without too much pain.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Khatta Moong - Soured Lentils
 Categories: Indian, Vegetarian, not lentils
   Servings:  6

    2/3 c  Plain Yoghurt
    2/3 c  Whole Moong Dal (Mung Beans)
      3 c  Water
    1/2 ts Ground Turmeric
      1 ts Salt
  3 3/4 c  Water
      2 tb Gram (Chickpea) Flour
      4    Green Chilis
      1    1/2-inch Ginger
      2 ts Ghee
      1    1-inch Stick of Cinnamon
    1/2 ts Cumin Seeds
      1 pn Of Asafetida (optional)
    1/2 ts Sugar
      2 tb Chopped Coriander Leaves

  Let the Yoghurt sit 24 hours at room temperature so that it has a slightly
  sour taste. Wash the Dal thoroughly. Place the Dal, 3 Cups Water, a pinch
  of Turmeric and 1/2 Tsp of Salt in a saucepan and bring to a boil. Lower
  the heat, cover loosely, and simmer until the Dal has split open but is
  still whole. (It should not become mushy.) Drain and put aside. Whisk
  together the Yoghurt, 3 3/4 Cups Water and Gram Flour. [This seems like a
  lot of water to me, It's been quite a while since I made this, but I
  believe I had to cut down on the water to get a good consistency. One can
  always add water later to thin things, but it is more difficult to get rid
  of an excess.] Grind two of the Chilis and the Ginger to a paste Heat the
  Ghee in a large saucepan. Add the remaining two Chilis, broken in half,
  Cinnamon, Cumin, and Asafetida and let them sizzle for 5-6 seconds. Add the
  Yoghurt mixture, the remaining Turmeric and Salt, Sugar and the Chili and
  Ginger paste. Stirring constantly, cook for 5-7 minutes. Add the drained
  Dal and cook for a further 5 minutes until thick. Garnish with the
  Coriander Leaves

  Source unknown

MMMMM


___ Blue Wave/386 v2.30
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Get your COOKING QWK fix here! -- bbs.nsbbs.info (1:18/200)