Title: Spicy Mung Bean Pate
Categories: Appetizer Indian Side Buffet Snack
Yield: 12 Servings

1	lb	Cauliflower florets, trimmed
1		1" piece ginger, chopped
2		Jalapeno peppers, seeded & - chopped
3/4	c	Water, as needed
1	c	Split mung beans, soaked
3	tb	Cilantro, chopped
1/2	ts	Coriander
1	ts	Cumin
1/4	ts	Turmeric
1/4	ts	Baking powder
3	tb	Arrowroot
1	ts	Salt
		Freshly ground black pepper
1 1/2	tb	Extra-virgin olive oil
		Olive oil spray

Preheat oven to 350F. Shred cauliflower; transfer to a mixing bowl. To a running food processor, add ginger & chilies, mince. Add water & drained mung beans. Process until smooth. Scrape puree into the bowl with the cauliflower & the remaining ingredients, except for the oil spray.

Generously mist a 12-cup muffin pan with oil or a 9 X 5 X 3 loaf pan. Spoon mixture into oiled pan, smoothing tops. Bake tarts for 45 minutes & loaf for 1 to 1 1/4 hours. Cool for 5 minutes on a rack & then unmould.

Yamuna Devi, "Yamuna's Table"

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