This is my entry for the 8th helping of My Legume Love Affair hosted and organised by Susan of The Well-Seasoned Cook. I'm participating in this event for the first time.
Sprouting Mung Dhal with fennel seeds and ginger
serves 4
250g whole mung beans, rinsed
3-4 tblsps oil
1 onion, thinly sliced
2 fresh green chillies, deseeded and chopped
2.5 cm/1 inch piece of fresh root ginger, cut into fine matchsticks
1 tsp fennel seeds
300ml water
salt to taste
Place the beans in a bowl a day before they are required and barely cover them with warm water. Cover the bowl with clingfilm and leave in a warm dark place. Do not let the beans dry out; add a little extra water if necessary. The beans will have sprouted by the next day. Rinse and drain them.
Heat the oil in a saucepan. add the onion and fry, stirring, for 3 minutes. Stir in the chillies, ginger and fennel seeds and cook, stirring, until the onions have softened a little.
Add the beans, salt to taste, and the water. Bring to simmering point, cover and cook gently, stirring occasionally, for 25-30 minutes or until the beans are soft and there is no liquid left.
The recipe is from "Complete Indian Cooking" by Hamlyn.
2 comments:
Quick and delicious! Fennel and ginger sounds just wonderful together.
Thank you, Monsoon, for joining MLLA8 with this great recipe! The round-up will be completed in a few more days.
Sounds wonderful and tasty!
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