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Diane's Sweet Mung Beans

Posted Oct 07 2012 9:00am

A spicy vegetarian dish generously shared by......Diane!  Thanks Diane!

Serves several people - more as a side dish.


3 cups whole mung beans cooked (best cooked in pressure cooker – or you could use the same amount of mung bean dahl which will cook quicker.)

1 large parsnip or 2 medium, grated

2 medium zucchini, grated

1 large sweet potato, grated

½ fennel bulb, chopped finely (optional)

½ bunch celery with leaves, chopped finely

50mls olive oil

One tablespoon butter

750 mls tomato puree


Heat oil & butter over medium heat and fry the following spices gently until they are fragrant

3 tsp cumin seeds

6 tsp smoked paprika

2 tsp dill

8 tsp oregano

2 tsp turmeric

 4 tsp coriander powder

¼ tsp cayenne pepper

2 tsp fenugreek (be careful not to burn, keep stirring add 2nd last)

2-3 thumb size pieces ginger grated (add last)

After frying spices, add in vegetables, cooked beans and tomato puree. Bring to boil then simmer covered for around 20-30mins, stirring occasionally to prevent the mixture sticking to the pan

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