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Mung bean pate
Mung is a great source of easily digestible protein for fasting people, a huge plus - it does not cause gas formation, like other larger legumes.
How to cook Mung bean pate
Step 1
Carefully sort and rinse the machine. Soak for 2 hours.
Step 2
Heat oil in a saucepan or slow cooker, adding cumin and dried garlic to it.
Step 3
Put the mung bean, after draining the water after soaking, into the oil, mix. Boil water and pour over the machine. Usually, we use a multicooker to cook pate, setting the "quenching" mode. Cook for 40-50 minutes.
Step 4
10 minutes before the end of cooking, add salt, pepper and chopped herbs. Greens - to taste, we usually have dill, but you can add parsley or cilantro. After cooking, let cool slightly, then grind with a blender until smooth.
Step 5
We use chilled with bread, bread and just scooping with a spoon :). The appetizer remarkably saturates and, despite the unsightly appearance, is very tasty!
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