Serves: 5
Total Calories: 436

2 cups sprouted green mung beans
__ Sprouting Beans and Seeds ..........Click the Edit tab and select this entry to learn more.
6 small russet potatoes (or any potato)
2 tablespoons peanut oil
2 teaspoons cumin seeds
1 large onion, finely chopped
2 tablespoons ground coriander
1/2 teaspoon ground turmeric
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon salt, or to taste
2 tablespoons fresh lemon juice
1/2 cup finely chopped fresh cilantro, including soft stems

1. Prepare the mung beans in advance. Cook the potatoes in lightly salted boiling water to cover until tender, about 20 minutes. Drain, let cool, then grate into a medium bowl.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onions and cook, stirring, until golden, about 5 minutes.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 436
Calories from Fat: 62

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