Serves: 5
Total Calories: 99
1. Soak the mung beans overnight in water to cover by 2 inches, then drain. 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 ginger, green chili pepper, and coriander, and stir about 30 seconds.
2. Add the spinach and stir until wilted, about 1 minute. Mix in the mung beans, turmeric, and salt, and stir about 2 minutes. Add the water, lower the heat to medium-low, cover the pan and cook until all the water has been absorbed and the dal is soft, about 10 minutes. Let cool before using.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yellow Mung Bean and Spinach Samosa Filling recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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