Green Mung Dal-
1/2 cup mung beans
6 cups tomatoes, chopped
1/4 cup carrots, chopped
1 Tablesp. ghee or butter
1 Tablesp. fresh ginger, grated
1 teasp. cumin seeds
1/2 teasp. hing
1 teasp. salt
1 teasp. black pepper
1 teasp. tumeric
Method:
1. Boil beans in water until they burst open.
2. Add tomatoes and carrots.
3. Boil until vegetables are soft and beans are creamy.
4. In a separate pot, melt ghee.
5. Roast ginger, hing and cumin seeds.
6. Add to beans.
7. Stir in salt, black pepper, and tumeric.
* Yields 3 cup
Serve on rice or plain. This is high in protein, and a great vegetarian dish. Legumes such as mung beans are a popular alternative to meat for vegetarians and those on strict budgets since they pack a lot of protein for the price. Mung beans are also quite high in potassium fiber, magnesium, and B vitamins. They also make an excellent diet food, since one cup (250 ml) of mung beans is less than 30 calories.
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