Instructions: 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.

NOTES : This is a fabulous stand-by for nibbles. These little crispy seeds are very tasty and its hard to stop eating them ! They are easy and cheap to make, and certainly an original change from more conventional sancks to go with drinks before a meal.

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