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Creamy Mung Beans with Coconut Milk
- 1 cup dried whole mung beans
- 1/2 teaspoon turmeric
- 1 teaspoon tamarind paste
- 2 tablespoons ghee, butter or oil
- 2 teaspoons cumin seeds
- 8 fresh green chilies, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 large tomato, finely chopped
- 1/4 teaspoon cayenne
- 1/2 teaspoon asafetida
- 1 cup coconut milk
- 1 1/2 teaspoons sea salt
- generous handful of dried curry leaves
Directions:View on Lisa's Kitchen
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