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Mungdal and beetroot spread
I was looking for a recipe where I can use the rest of my home made Almond milk. I add the leavings that I had in my cheesecloth from my almond milk (from about 1,5 liter) with the recipe below and I received a delicious spread.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook the beetroots with the skin for about 45 min until it's well done and then peel them. (if you cook them in a pressure cooker the time can be reduced)
  2. Cook the split mung beans for a least 30 min. until they the beans are completely soft and fall into pieces (if you cook them in a pressure cooker the time can be reduced here too).
  3. Put all ingredients into a blender and mix them until you have a creamy mung/beetroot spread. Fill it into a jam jar and cover it with sesame oil.
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