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🫘 Whole green mung beans simmered with carrot, aubergine and green pepper.

Ingredients

• 240 g dry whole green mung beans
• 150 g carrot
• 150 g aubergine
• 120 g onion
• 100 g green bell pepper
• 10 g garlic
• 20 ml oil
• 900 ml water, plus a little if needed
• 4 g salt
• 1 g pepper

Preparation

Sort and rinse mung beans. Bring to a boil with 900 ml water and simmer about 35 minutes until tender, adding hot water if needed.

Meanwhile dice carrot and aubergine into 1 cm pieces and chop onion, pepper and garlic. In a separate pan soften onion in oil 5 minutes, add carrot for 5 minutes, then aubergine, pepper and garlic for 10 minutes, with little water if sticking.

Combine tender beans and vegetables with enough reserved bean liquid for a thick stew. Add salt and pepper and cook together 5 minutes. Check both beans and carrot are tender.

Rest 5 minutes and divide into 4 portions. Rice or chapati is separate. Use whole mung beans, not chickpeas or split lentils. The two pans cook partly in parallel

total cooking allowance is 45 minutes.