Pulse Chutney is an vegan Indian recipe. Use fewer chili peppers if you do not want it so hot.
Ingredients
2oz / 50g green mung beans
1 1/2 inch / 3 1/2cm piece of ginger root
4 green chili peppers
salt
lemon juice
Procedure
Soak the green mung beans for 3 to 4 hours. Allow to sprout. Mince the green chilies and fresh ginger and salt. Grind to a paste in a mortar and pestle or food processor. Season with lemon juice.
Sunday, February 17, 2008
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