Mung Beans with Seasoning Oil

Perhaps your new favorite bean dish:

1. rinse the split beans under cold running water and place in a large saucepan. Add ginger, ground cumin, ground coriander garlic, and chili spice and mix well.

Add enough water to cover the bean mixture. Make over medium heat, stirring frequently, until beans are soft but not broken down.

Salt, place in a serving bowl form and keep warm.

4. Meanwhile, cook the baguette. Melt butter in a heavy-bottomed saucepan over low heat. Add dried red chilies and white cumin seeds and sauté, stirring throughout, until they pop.

5. pour baghair over lentils and serve on the spot with chapati and vegetable curry.

This bean dish is accompanied by a spiced oil dressing (baghaar) made with butter, dried red chilies and white cumin. Easy preparation and excellent flavor.

Tip: Moong Dhal are teardrop-shaped yellow split beans, more common in northern India than in the south. With dried red chili peppers you get the fastest spiciness to the dish.

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