What to do with the unloved packet of mung beans at the back of your pantry?
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200gMung beans soaked overnight
1onion chopped roughly
200gcherry tomatoes sliced
Big pinch sea salt
Gram Flour Flatbread
Splash olive oil
3tbspwhite Sesame seeds
2tbspblack sesame seeds
4tbspcoconut yogurt or plant based yogurt
1/2tspsea salt flakes
3tbspfresh mint chopped
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.
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.
Serve the stew with dollops of garlic dip, sprinkles of gomashio and scoop up with flathead.
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.