Delicious Mung Dal Bean Paste or Sauce Recipe!
- 2 cups plus cooked, drained Mung Dal beans
- 1/4 cup tahini
- 3 T fresh lemon juice
- 2 T dried parsley
- 1/8 tsp garlic powder
- 1/4 tsp ground coriander
- 1/2 tsp salt
Place the beans in a food processor fitted with a metal blade and process until they are smooth. Add beans until you have 2 cups of smooth bean paste. Add the tahini and lemon juice, then blend this mixture into a smooth paste. Add the remaining ingredients and blend thoroughly. You can add 1 or 2 tsp of olive oil or broth from cooked beans if bean dip is too stiff. This is a very smooth bean dip, comparable to a sour cream dip in consistency, which also words as a sandwich spread or a sauce for baked tofu or eggplant. Yellow Mung Dal or Moong Dahl can be found at Indian, Pakistani, or Asian stores. My package says each serving of these peeled and split mung beans has 28 grams of protein!