Roasted Yellow Mung Beans And Potatoes Food

ROASTED GREEN BEANS AND BABY RED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
• Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
• Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.

ROASTED YELLOW MUNG BEANS AND POTATOES

Steps:

• 1. Heat the mustard oil in a large nonstick wok or saucepan over medium-high heat and roast the dal and potato, stirring and shaking the pan, until the dal is golden, about 3 minutes.2. Add 4 cups water, salt, cayenne pepper, and turmeric and bring to a boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining 1/2 cup water, and simmer until the dal is soft and creamy, about 15 minutes. Mix in the sugar, lemon juice, and cilantro, and transfer to a serving dish. Cover and keep warm.3. Heat the vegetable oil in a small nonstick saucepan over medium-high heat and add the cumin and kalonji seeds they should sizzle upon contact with the hot oil. Quickly add the garlic and asafoetida, stir a few seconds, and add to the dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ROASTED YELLOW BEANS WITH PEANUTS AND CILANTRO

Steps:

• Preheat oven to 450 degrees fahrenheit.
• Toss the beans with the oil and season with salt and pepper and roast until brown in spots and tender, about 15 minutes, turning over after about 7 miniutes.
• Combine oyster sauce, ginger, lemon juice and brown sugar in large bowl.
• Toss in beans, peanuts and cilantro.
• Serve.