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India   -   Moong Sirkewali (Mung Bean With Vinegar Soaked Spices)   adapted from From Bengal to Punjab by Smita Chandra

Description
Ingredients
  • 1 Cup Mung Beans -- Cooked
  • 2 Cups Chicken Stock
  • 3 Tablespoons White Vinegar
  • 2 Cloves Garlic -- Chopped
  • 1 Medium Jalapeno -- Chopped
  • 1 Teaspoon Ginger
  • 1/2 Teaspoon Pepper
  • 1/2 Inch Cinnamon Stick
  • 1/2 Teaspoon Clove
  • 1/2 Teaspoon Cardamom
  • 1 Medium Onion -- Chopped
  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Cumin
  • 1 Medium Bay Leaf
  • 1/2 Teaspoon Turmeric
  • Salt -- To Taste
Directions Pour vinegar in a small bowl, add garlic, jalapeno, ginger, pepper, cinnamon, cloves and cardamom. Soak for 30 minutes. Saute onion, cumin and bay leaf for 7 minutes. Transfer garlic mixture to a blender and puree. Combine onion mixture with garlic puree and saute for 1 minute. Add beans, stock, turmeric and salt. Cover and simmer for 20 minutes. Serve over rice.
Serves 4
Time to Make 0:00



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