Spinach and mung bean dumplings (Moong badian) from Classic Indian Cooking (page 120) by Julie Sahni

  • spinach
  • coriander leaves
  • peanut oil
  • green chiles
  • yellow split lentils

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

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

    Advance prep: Yellow mung beans soak for 4 hours before being prepared, then bean paste must rest for 2 hours before shaping and frying.

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