Description:

subtle, garlic flavoured yellow mung beans with a hint of pepper

Source:

Rochelle Gonsalves

Serves/Makes:3 - 4 persons.

Ingredients

• 2 cups (475 ml) yellow (split) mung (moong) beans - washed well and soaked for 30 minutes
• black pepper powder to taste
• salt to taste
• 1 to 1-1/2 tbsp (20 ml) oil
• 1 1-1/2 tbsp (20 ml) freshly crushed garlic
• pinch - 1/4 tsp (1 ml) turmeric powder

Preparation

• Cook the yellow mung beans in water until thick and done.
• You will have to remove the scum layer during the cooking process
• If you'd like this preparation to be thick, cook the beans until soft and mushy.
• If you'd like it to be a bit watery, after the beans get mushy, add some water, anmd mix well.
• Don't add salt before cooking, and also, don't stir the lentils during the cooking process, otherwise they will take longer to cook.
• If you like, you could cook the lentils in a pressure cooker - it cooks faster this way.
• In a small pan, heat oil, and then add the crushed garlic - cook for a few seconds or until the garlic is aromatic -do not brown the garlic.
• Add this garlic tempering to the cooked beans, and stir it in.
• Add pepper and salt, according to your taste, along with the turmeric powder.
• Simmer for 3-5 minutes, and it's ready to serve!

Comments

Goes well with Naan (Indian flat bread), but I've also tried it with steamed/boiled rice, and it tastes just as great! A friend who tried it out says it could pass off easily as a soup, so maybe you could decide how to serve this dish!!!