Ingredients

• 1 cup dried mung beans
• 1/2 cup thinly sliced scallions
• 1/2 teaspoon crushed garlic
• 1/3 cup chopped parsley
• 3/4 teaspoon Near East or Aleppo pepper
• 1 scant teaspoon salt
• 1/4 cup fresh lemon juice
• 1/4 cup fresh pomegranate seeds

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Instructions

1. Wash the mung beans under running water until the water runs clear. Soak in cold water for 1 hour; drain.
2. In a heavy saucepan, cook the mung beans in 3 1/2 cups water until tender, about 30 minutes. Drain; reserve 1/2 cup cooking liquor. Allow the mung beans to cool slightly before adding the
3. remaining ingredients. Set aside to mellow a few hours, then correct the seasoning and serve at room temperature.