Usal (A Mung-Bean Curry)
beans, indian, vegetarian
1 cup mung beans - cooked (save the wate; r)
1 medium onion - chopped fine
1 1piece of ginger - grated
3 garlic cloves - minced
1 medium tomato - chopped
1 teaspoon cumin seeds
1 green chile (opt); chopped
1 teaspoon cayenne (optional/to taste)
1 pinch turmeric
1/2 teaspoon cumin powder; -and-
1 teaspoon coriander powder; -or- curry powder
----GARNISH----
1 lemon juice
1 cilantro; chopped
2 teaspoon oil
Method:
Heat oil. Add cumin seeds, green chile. After seeds pop, add onions, ginger, garlic. Saute till onions are pink. Add tomato - saute some more. Add the spice powders. Fry briefly. Add mung beans. and may be a cup of water. Salt to taste. Let simmer gently for 10-15 mins. Granish.
Serve with rice/flat breads.
- Freezes well.
From: IN%"vyju@EE.ECN.PURDUE.EDU" 3-FEB-1993 09:39:02.44 vyju manian
Yield: 2 servings