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Khili Hui Dal Sprouted Beans with Lime
Partially sprouted beans and peas simmered just until tender-crunchy with onion and a fistful of green chiles, thickened with toasted chickpea flour and brightened at the last moment with lime juice.
- YieldMakes about 1 litre (4 cups); serves 4
- Hands-on20 min
- Total39 min
- Difficulty
Ingredients
- 2 tbspcanola oil
- 150 gred onion, about 1 cup, finely chopped
- 6fresh green Thai, cayenne or serrano chiles, stems removed, thinly sliced crosswise, seeds left in
- 450 gpartially sprouted beans and/or peas (mung, cowpeas, chickpeas), about 4 cups
- ½ tspground turmeric
- 480 mlwater
- 1½ tspcoarse kosher or sea salt
- 2 tbsptoasted chickpea flour, chickpea flour dry-toasted until reddish brown
- 2 tsptoasted cumin-coriander blend, coriander and cumin seeds (2:1) toasted and ground
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
- 1large lime, juiced
- 2 tspwhite granulated sugar, for a sweeter undertoneoptional
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