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1 cup split husked mung dal beans or yellow split peas2 cups water1 tsp turmeric1/4 tsp cayenne pepper1 tsp salt2 Tbsp (1/4 stick) margarine1 large onion, cut into paper-thin slivers1 tsp cumin seeds1 whole clove
• Pick over the beans or peas and discard any discoloured ones or any small stones. Wash the beans in a colander under cold running water. • Pour the beans into a heavy 2- to 3-quart saucepan. Add the water, turmeric, cayenne pepper and salt and bring to a boil over high heat. Reduce the heat to low and cover partly. Simmer for 30 minutes.• Meanwhile, in a medium frying pan over high heat, melt the margarine and then add the onion, cumin seeds and clove and reduce the heat to medium. Sauté for approximately 6 minutes, or until the onion is translucent. • Once the beans have cooked through, add the onion mixture and simmer for 1 to 2 more minutes. Serve immediately.Makes 4 to 6 servings
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