Mung beans with caramelised onions and nigella seeds from Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean by Silvena Rowe

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Notes about this recipe

  • dinnermints on October 05, 2016

    Very, very good. The onions add a nice sweetness. I used slow-roasted tomatoes that I had in the freezer, and they were wonderful in this. I used 1/2 tsp of salt or so, and increased the mustard to 1 tsp. Also halved the amount of olive oil, used 3 T for the onions and 1 T for the dressing, worked out well.

  • Astrid5555 on December 27, 2015

    This was an excellent side dish! Made ahead as suggested by other reviewer.

  • MissQuin on May 26, 2015

    The flavours work well and the nigella seeds make it a little different to your usual bean salads. I added more parsley than asked for (about half a cup instead of 2 tablespoons) and next time I would add even more. I think it's going to taste even better tomorrow once the flavours have all melded a little bit. Would be a great make-ahead vegetarian dish for a barbecue or picnic.

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