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Kenyan Mung Bean Stew

ingredients

serves 4
225 g (8 oz) 1 1/4 Cups mung beans, soaked overnight
25 g (1 oz) 2 tbsp ghee or butter
2 garlic cloves, crushed
1 red onion, chopped
30 ml (2 tbsp) tomato puree
1/2 green pepper, seeded and cut into small cubes
1/2 red pepper, seeded and cut into small cubes
1 green chilli, seeded and finely chopped
300 ml (1/2 pint) 1 1/4 cups water

method

1. Put the mung beans in a large saucepan, cover with water and boil until the beans are soft and the water has evaporated. Remove from the heat and mash roughly with a fork or potato masher.

2. Heat the ghee or butter in a separate saucepan, add the garlic and onion and fry for 4 - 5 minutes until golden brown, then add the tomato puree and cook for a further 2 - 3 minutes, stirring all the time.

3. Stir in the mashed beans, then the green and red peppers and chilli.

4. Add the water, stirring well to mix all the ingredients together.

5. Pour back into a clean saucepan and simmer for about 10 minutes, then spoon into a serving dish and serve at once.

If you prefer a more traditional, smoother texture, cook the mung beans until very soft, then mash them thoroughly until smooth.

What did you think?

3 people have helped to review this recipe. Thankyou!

Tasty!
posted by Gemma @ 10:37AM, 5/07/09
Mmm just tried this yesterday after looking for something to do with a pack of mung beans, lovely and easy. am trying it again today, am gonna give it a go adding some prawns as well. V tasty dish!
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