Roasted Mung Bean Purée

Ingredients

  • Special equipment: a wok
  • and cooked basmati rice
  • Accompaniment:eggplant fritters
  • 1 tablespoon finely chopped peeled fresh ginger
  • 4 bay leaves (not California)
  • 1 teaspoon cumin seeds
  • 1 tablespoon ghee
  • + 6 more ingredients
    • 4 (2-inch) fresh hot green chiles such as Thai
    • ½ teaspoon sugar
    • ¾ teaspoon salt
    • 3 to 4 cups water
    • (yellow split mung beans)*
    • 1 cup moong dal

1. Dry-roast dal in wok over moderately high heat, stirring constantly, 3 minutes. Reduce heat to moderately low and continue to dry-roast, stirring constantly, until dal turns medium brown and gives off a nutty aroma, about 6 minutes. 2. Rinse dal in several changes of water in a large bowl (ho...

View full recipe at SpringPad

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