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250 g Mung beans; (8oz)
1 tb Vegetable oil
Salt to taste
1. Just soak the mung beans overnight. Drain them and dry thoroughly.
2. Fry in vegetable oil over a moderate heat, turning frequently, until
they are browned and crisp - between 5 and 10 minutes.
3. Drain on kitchen paper towelling, sprinkle with salt, and cool. They
store very successfully in airtight jars.
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