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!