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Moong Dal

Reviewed: Aug. 12, 2007
After reading all the reviews here, I tried making this with different proportions. I also soaked the moong beans for about 2 hours – and it STILL took well over an hour to cook and continual additions of water. In the end, though, this came out delicious! 2 ½ cups moong beans 2 ½ cups water 1 ½ t salt 1 T grated fresh ginger root 1 diced jalapeno pepper (seeded) 1 cup diced tomatoes Juice of 1 lime ½ T ground turmeric 3 T vegetable oil 1 ½ t cumin seed 1 dried red chile pepper 1 pinch onion/garlic powder 4 cloves garlic, finely chopped ½ cup chopped fresh cilantro
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