Mung Bean Casserole

One of the things I love about being vegan, is trying out new things. Before giving this recipe a go, I had never eaten or cooked with mung beans or fenugreek seeds. I had no idea what they would taste like, but I thought what the hell, I will give them a go.

I found this recipe in the cook book "Veggiestan : a vegetable lover's tour of the Middle East" by Sally Butcher. I tweaked the original recipe a bit to suit me. I must admit it took a fair bit of looking to find the mung beans. There were none in the supermarkets but I did find some in health food shops. The same went for the fenugreek seeds. I would imagine that stores like Kakulas would stock both, so next time I am there, I will stock up, because I have every intention of making this one again. Yes, it was a success!

What you will need:
1 tbsp olive oil
1 tsp fenugreek seeds
1 tsp cumin seeds
3 garlic cloves, minced (optional)
2cm knob fresh ginger (finely grated)
Dash or two of chilli powder
1 onion, chopped (optional)
2 capsicums, chopped (optional)
2 medium potatoes, chopped into about 2cm cubes
1 tsp turmeric
2 cups mung beans, washed (no need to soak)
1 litre water or veggie stock
250g fresh spinach, roughly chopped or thrown in whole
3 tomatoes, cut into chunks
juice of 1 lime
salt to taste

Method:
Heat the oil in a large pot or wok pan and sprinkle in the fenugreek and cumin seeds. One minute later, add garlic, ginger, chilli, onion and capsicums, if using.  Saute until onions are translucent, stirring often.
Add potatoes and turmeric. Minute later, stir in mung beans and add water.
Bring mixture to the boil and then simmer for 45 minutes.
Add tomatoes and spinach and cook for 10 minutes. Add lime juice and salt to taste.

You can serve this up with rice or bread but I found it very filling on its own.