Korean Moong Bean Pancakes (Pindaetuk)
"This is a great snack, not very high in carbs but high in protein and very satisfying. The original recipe claims for whole moong beans, but I usually use split moong dal to shorten soaking time. If using whole moong beans, soak for 12 hours and then rub to remove the hulls from the beans. You can use any short grain rice you like. Prep time doesn't include soaking time...."
INGREDIENTS
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180 g mung dal
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2 tablespoons arborio rice
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50 g bell peppers, finely chopped
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1 garlic clove, finely chopped
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1/2 medium onion, finely chopped
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2 spring onions
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1 tablespoon sesame seeds
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2 teaspoons sesame oil
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1 tablespoon soy sauce
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175 g moong bean sprouts, boiled
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oil, for frying
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salt, pepper
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