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Mung Bean Stew with Flatbread & Gomashio

What to do with the unloved packet of mung beans at the back of your pantry?

Ingredients

  • 200 g Mung beans soaked overnight
  • 1 onion chopped roughly
  • 2 tbsp olive oil
  • 3 cloves garlic sliced
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds
  • 200 g cherry tomatoes sliced
  • 500 g veg stock
  • Big pinch sea salt
  • Black pepper

Gram Flour Flatbread

  • 100 g gram flour
  • Pinch salt
  • Splash olive oil
  • 150 ml water

Gomashio

  • 3 tbsp white Sesame seeds
  • 2 tbsp black sesame seeds
  • 1/2 tsp sea salt

Coconut Dip

  • 4 tbsp coconut yogurt or plant based yogurt
  • 1 clove garlic crushed
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt flakes
  • 3 tbsp fresh mint chopped

Instructions

To make the mung beans;

  • Soak mung beans for at least 4 hrs or overnight
  • Firstly add the oil to a large frying pan and heat to a medium heat then add the onion, fry for aprox 8-10 minutes on a low to medium heat until soft and browning. Now add the spices, and garlic, stir for a few minutes until fragrant.
  • Now add in the tomatoes and allow to cook down for a few minutes.
  • Add the mung beans and veg stock. Simmer for 20 minutes stirring occasionally. Add more water if needed.
  • Season well.

To make the flatbreads;

  • Add the gram flour and salt to a large bowl. Stir to combine. Add in the water and olive oil. Mix to a smooth batter. Set aside for 10 minutes.
  • Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom.
  • Cook on medium heat for approximately 2 minutes until there are bubbles in the bread and you can lift over to flip easily.
  • Flip and cook on the other side for 30 seconds to a minute
  • Remove from the pan and place on and cover with a clean cloth to keep warm.
  • Repeat the process with the remaining batter.

To make the Gomashio;

  • Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.

To make the dip;

  • Add all the ingredients to a jar and mix to combine.

To serve;

  • Serve the stew with dollops of garlic dip, sprinkles of gomashio and scoop up with flathead. 

Notes

To make the flatbreads; To make the Gomashio;To make the dip; To serve; This recipe was republished with permission from Rebel Recipes. Find the original recipe here.