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Title: Ayurvedic Mung Dal
Categories: Indian
Yield: 20 Servings
4 c Mung beans
1/4 c Ghee
1/4 ts Hing (asafoetida)
4 Green peppers; not hot
1 tb Ginger powder
2 Limes; up to 3, juice of
12 c Water
1 ts Mustard seeds
1 1/2 ts Turmeric
2 1/2 tb Cumin seed
1 c Water
2 ts Salt
Wash the beans 2 or 3 times by rinsing and straining off the beans to
get rid of stones and other debris. Then cook the beans in 12 cups of
water.
Sauce:
Heat ghee in a frying pan. Add hing and turmeric when mustard seeds
start to pop. Stir in chopped peppers. Let peppers roast for 1
minute, then add cumin seed and ginger powder. Let mixture roast for
minute (but don't let it burn), then add 1 cup water, lime juice, and
salt. Bring sauce to a boil, then add to the cooked beans.
Recipe FROM: <
https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>
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