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Love this dish! I'm glad BlueMoon double checked the specified quantity of cumin seeds because I usually agree 100% with White Rose Child and I was curious because in the absence of seeing the reviews first, I used the full 3 tablespoons without batting an eye! Of course, cumin is one of my favorite spices in both Indian and Mexican cuisines. I couldn't find split mung beans so used whole without incident. I used a jalapeno chile because that's what I had on hand. I think the lemon juice and coriander really balance out the spices. Thanks, BlueMoonDownUnder! Made for Newest Zaar Tag.

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mersaydees January 18, 2009

I'm updating my review here, in response to bluemoon's note about the cumin. As said, 3 Tbsp. cumin seeds is an awful lot for most people (in the West, anyway). I just used 1.5 Tbsp, and even that gave it quite an overpowering heat and bitterness. I would say 2-3 tsp of seeds would be good. Any more gives the dish an extreme cumin kick! If you're careful to follow your personal spice instincts, this will have a terrific flavor and be lovely with either rice or flatbreads.

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White Rose Child January 06, 2009

I personally did not like it. The mung beans turned into a mush at the end of the process, despite a large amount of spices that went into it, the result was mediocre.

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liliya_99 January 04, 2009
Jaipur-Style Quick and Easy Mung Dal