I imagine this is how successful food bloggers work on their recipes. Source your ingredients carefully, think about what flavors will play together. Test the recipes, iterate until you get it perfect. Take beautiful photographs along the way in natural light .And then play on the name.. I am definitely not in that camp. My MO is - open fridge, see what you have in there, decide what needs to be used up first and then look at the other things you have in your pantry/fridge and make something together. O it is 10 at night..why bother with a photo; the light is bad anyway.
If it turns out good - write down the rough recipe at least- Rough because yours truly is literally eyeballing everything and then trying to decode — was that a cup? A teaspoon , 2?
So people, this is a flexible recipe. Play with it and make it your own. The nuttiness of the mung bean, and the slight sweetness from the ginger make this a very special dip. The Miso adds the heft
Mung dal and miso dip
This assumes you have cooked Mung beans on hand (the green kind with the skin)
1 cup - cooked Mung beans
8 stalks cilantro
1 bunch of scallions
About 6 slices pickled ginger- the kind you use for Sushi
1 tablespoon red miso
Juice of 1 lime (about 2 tbsp)
1 Jalapeño seeds and all
1 tbsp of neutral oil
Salt to taste
Wash the cilantro and the scallions and just shake off the water. Trim the ends of the scallions; ; fit the cilantro(stalks included) and green onions into the bowl of your food processor. Add the jalapeño, ginger and Mung beans. Run the food processor till you have a homogenous but grainy paste. Now add the Miso, lime juice and oil and blend till you get a really smooth consistency. Add a splash of water if you need a smoother paste. Taste, add salt if it is needed (I needed just a tad).
Keeps refrigerated in an airtight container for 5 days. It is best served at room temperature.