Ingredients:
300g dried mung beans
2 tbsp palm oil or vegetable oil
3 medium tomatoes, cut into bite-size pieces
1 large onion, chopped
4 garlic cloves, crushed
salt and black pepper to taste
120ml water
Method:
Cover the beans with water and allow to soak over night. The following day drain the beans, half-fill a saucepan with water and add the beans to this. Bring to a boil over high heat and cook for about 90 minutes, or until the bans are tender. Drain the beans once more, place in a bowl and mash with a fork.
Meanwhile fry the onions and garlic in the oil for a few minutes. Add the tomatoes and fry for 5 minutes. Add this fried mixture to the beans, fold to mix in and season with salt and black pepper. Place in a pan with the 120ml water and bring to a gentle simmer. Cook for about 15 minutes then serve over rice or with chapatis.
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