Ingredients
Lots of garlic (Trader Joes has packets)
Chile powder/smoked paprika
Avocado oil
2 cups Mung beans
Chickpea flour or besan flour
Dairy free yogurt (I like forager)
What To Do
Make 2 days ahead - Soak mung beans in water overnight at least 2 days
Make 1 day ahead - Mince a lot of garlic. If you have 1/2 cup garlic paste, heat up 1 cp oil.
Add 3 tbsp chile powder/3 tbsp smoked paprika to garlic juices. Mix so it forms lump with no water (more of a ball than a paste).
Put garlic in glass container then heat up avocado oil (hot sizzle). Pour hot oil in spice mix then mix up (the heat of oil will cook garlic).
When it cools, it can sit on countertop and not be refrigerated.
When ready to cook mung beans - Cook them in water so they’re soft (10-15 mins)
Heat up a tbsp of the garlic/chile/avocado oil. Combine 1 cup ready sprouted mung beans, 1 cup yogurt, 1.5 Tbsp chickeap flour in yogurt and mix well. Add a little water to thin. Simmer and taste for salt and spice.
