Mung lentils can be prepared in myriad ways to be enjoyed as appetizers, dips, made into curries, soups, in salads (sprouted or cooked), as pastas or in desserts.
Ingredients:
2 cups whole mung beans, soaked overnight
1 red onion finely chopped
1/2 tsp of red chili powder
1 sprig of curry leaf, chopped roughtly
2 green chilies, chopped finely
1 Tbsp ginger, minced finely
1 cup parsley, chopped roughly
Form into patties.
I made a couple of dishes today with this nutritious lentil. This whole mung lentil fritters are as delicious as the Mediterranean falafel. Give it a try and you see what I mean.
Ingredients:
2 cups whole mung beans, soaked overnight
1 red onion finely chopped
1/2 tsp of red chili powder
1 sprig of curry leaf, chopped roughtly
2 green chilies, chopped finely
1 Tbsp ginger, minced finely
1 cup parsley, chopped roughly
1/4 tsp baking powder
salt and pepper
Method:
Drain the mung bean well and put it in a food processor and grind until fine.
Method:
Drain the mung bean well and put it in a food processor and grind until fine.
Remove into a large bowl. Add the other ingredients. Adjust salt and pepper.
Form into patties.
Fry in medium hot oil. Fry one to make sure there is enough salt. Do not overcrowd when frying. It will take 3 to 4 minutes.
Drain on a paper towel. Serve warm with your favorite chutney, yogurt and cucumber raita.
You can also use this instead of falafel to make into a wrap. Lavash makes a good flatbread for wraps.
Smear a good tablespoon of hummus, arrange a few mung fritters, top it with onion, tomatoes, sliced avocados, add some cucumber raita, sprinkle a little pepper and rolled it tightly.
Yummy!
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