I greatly appreciate having this recipe as a guide. I also greatly appreciate the wonderful advice of fellow reviewers, who've helped me see the multiple spin-offs that are possible.
My little addition to all this is to say how successfully this recipe can be done in a pressure cooker. I sauteed the onions and garlic and spices first, adding the other ingredients and liquid, then sealing the top and cooking in the pressure cooker for 5 min., letting it release pressure slowly after turning the element off.
The whole business took all of 15 minutes, and came out perfectly cooked!
It is delicious, and so great with rice. In the store I bought it in, it was called split mung bean, and looks like a tiny version of yellow split peas. I combined them with red lentils.
4 users found this review helpful
Oct. 29, 2011