Sprouted Mung Bean Soup. Sabut Hari Moong Dahl.

Sprouted Mung Bean Soup. Sabut Hari Moong Dahl.

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one recipe at a time! With whole, organic and healthy foods. Here is another delicious one to add to the repertoire! Green Mung Beans / Moong Beans / Sabut Moong is a favorite bean in any shape for form. Well cooked Mung Beans, lentils and split peas thicken as they cool and get thick and gel like the next day. Add a Tablespoon or so cashew cream to the dal before serving. Rinse every 6-8 hours until preferred sprout length. The pictured sprouts are 2 day old. In a pressure cooker or pan, add the oil and heat at medium. When the oil is hot, add cumin seeds and let them get fragrant. Add chopped onion, ginger and garlic and saute until golden. Add in the chopped tomato and salt. Cook for 3-4 minutes until tomato is mushy. Serve hot topped with fresh cilantro and lemon juice. heat oil, add mustard and cumin seeds and some red pepper flakes and pour over the daal. Serve hot with Indian flat breads like Roti, Paratha, Naan, or with Rice, quinoa or pilafs. Thicker Dal can also be slathered on breads like hummus, or made into a sloppy sandwich with sweet peppers and slaw. Sign up below to get updates in your Inbox. Links and excerpts can be used with credit and a link back to the blog. Recipes, Ingredients, Method, Photography CANNOT be Copied or republished. No work from this blog may be used for republishing and for commercial purposes without our permission. Please contact richahingle (at) gmail (dot) com for permission, questions and inquiries. Who is ready for St Paddy's day! :) I don't think I have any proper Irish recipes on the blog. So I am just bringing ... Chocolate Chip Pudding Pie with Chocolate Ganache and Almond Date Crust. Some raw made with loads of cashews/nuts and other baked with tofu or nuts...

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