Roasted Mung Bean Purée

Ingredients

  • 1 tablespoon ghee
  • 4 cups water
  • 1 cup moongdal (yellow split mung beans)
  • ½ teaspoon sugar
  • 1 wok
  • eggplant fritters
  • 4 2-inch fresh hot green chiles such as Thai
  • + 5 more ingredients
    • 1 teaspoon cumin seeds
    • 4 bay leaves (not California)
    • ¾ teaspoon salt
    • basmati rice
    • 1 tablespoon fresh ginger

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. Rinse dal in several changes of water in a large bowl (hot beans...

View full recipe at Epicurious

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