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Indian Style Spicy Mung Beans (Moong Dal)

Sunday, April 29, 2012

I had some puffed mung beans (preprepared dried) so I found this recipie to follow.


Except as always with indian cooking instead of ghee (clarified butter) I used maybe a teaspoon of canola oil, it`s just to get the cumin seeds popped and start the onions off. And I used can of tomatoes instead of fresh.

But the first time I made it it was so good I made it again this week, except this time I added in some egg plant I had left over chopped small with the onions. It came out at 115cals a serving.

Served with stir fried garlic green and snap beans, and rice.

My rice is half white half brown, and I added flaxseed (well over did it) and this packet of mixed grains you buy at the supermarket to add to rice to increase it`s nutritional content. Makes it quite substantial!

But now I finished the leftovers I have to find another new recipe to try!
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Member Comments About This Blog Post
  • no profile photo NEWANDHEALTHY13
    looks great
    3059 days ago
    Looks fabulous!
    3131 days ago
    looks great cant get to the post but do try it with ghee tastier
    3132 days ago
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