1. Soak the mung beans overnight if possible, otherwise for a few hours with a teaspoon of bicarbonate of soda. Rinse, cover with fresh water & bring to the boil. Boil rapidly for 10 mins before reducing to a simmer for 30 mins.
2. Wash the rice & lentils & soak for 30 mins then drain.
3. Heat the vegetable oil in a large, deep pan & fry the onion until lightly golden. Add the garlic, ginger, curry powder, turmeric & cumin & stir well. Stir in the tomato & spinach.
4. Allow the spinach to soften then add the lentils & rice & cover with boiling water. Bring to the boil then reduce the heat & simmer gently for 20 minutes. Crumble in the stock cube & add the cooked mung beans. Simmer gently for another 15 mins..
5. Spoon out into a large serving bowl & sprinkle with fried onions. Serve with fried potatoes & steamed vegetables.
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