Ingredients
- 1 onion
- 1 carrot
- 1 tumeric
- 1/2 green pepper
- 2,100 ml water
- 400 gr mung beans
- 38 ml lemon juice
- 16 ml sunflower oil
- 6 gr ginger root
- 4 gr coriander powder
- 3 gr sea salt
- 2 ml mustard seeds
- 1 gr curry powder
- 1 gr cumin seeds
- 1 gr black pepper
Soak beans overnight. Drain them and cook with 6 cups of water in pressure cooker for 20 minutes, or until quite soft. Without pressure cooker, soak beans at least 2 to 3 hours. Rinse, then place in large pot with 9 cups of water and cook for 40 to 50 minutes, or until quite soft. In small frying pan, heat oil. Add mustard and cumin seeds. When mustard seeds pop, add tumeric, then add the warmed spices to the cooked beans. Add all remaining ingredients and mix well. Cook for 15 minutes over medium heat. Serve over basmati rice.
