Mung beans with panir cheese (Panir sabat moong) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 69) by Yamuna Devi

  • fresh ginger
  • lemons
  • Show all ingredients...

  • EYB Comments

    Can substitute aduki beans or urad beans for mung beans, paprika for ground cayenne pepper, vegetable oil mixed with butter for ghee, sour cream for yogurt, coriander leaves for parsley, and limes for lemons. Mung beans must soak in water 5 hours or overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Griddle-baked paper-thin whole wheat bread (Phulka); Griddle-baked sourdough bread (Moti roti); Griddle-fried whole wheat and corn bread (Makkai paratha); Butter soft zucchini and tomatoes (Louki tamatar tarkari); Whole cauliflower crowned with creamy avocado (Gobhi salaad)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute aduki beans or urad beans for mung beans, paprika for ground cayenne pepper, vegetable oil mixed with butter for ghee, sour cream for yogurt, coriander leaves for parsley, and limes for lemons. Mung beans must soak in water 5 hours or overnight.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.