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Mung Crunch

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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