adapted from a recipe
225g/8oz mung beans, soaked overnight in enough water to cover
sunflower oil
1 onion, chopped
1 - 2 garlic cloves, crushed or finely chopped
2 tsb tom puree
red & green bell pepper, deseeded and diced
1 fresh red chilli, deseeded (or not if you like it real hot) and finely chopped
300ml/10 fl oz veg stock or water
1. drain mung beans if any water left, put in saucepan and cover with water. bring to boil, cover and simmer gently for 1 -1 1/2hrs or until beans are tender. drain well, return to pan and mash till smooth.
2. heat about 2 tbs oil in another saucepan and cook onion for about 10mins till golden, add garlic and cook for 2 mins, add tom puree and stir for about 3 mins.
3. stir mashed beans into onion, add peppers, chilli and stock/water and simmer gently for 10 mins.
we had these with pitta bread but naan bread would be nice too.
you can add the cooked,mashed pumpkin at the final stage and warm through if you like, or just steam the pump. in tiny cubes and add at the end to warm through
prepping takes about 15mins and cooking time takes about 1 - 1 3/4hrs depending on how long mung beans take to boil soft.
