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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This a fantastic vegetarian dish from the Philippines, which was given to me by a Filipina work colleague. There is a lot of oil, but skimping on that affects the flavour. Good on its own or with plain boiled rice. You can make this thick or soup-like, but either way it's delicious. Ingredients:
180 g mung beans |
5 tablespoons vegetable oil |
5 -7 garlic cloves, crushed |
2 medium chopped onions |
1 (400 g) can chopped tomatoes |
225 g fresh spinach (frozen works well too) |
1 teaspoon salt |
1 tablespoon lime juice |
1 lime, to serve |
black pepper |
olive oil, to serve |
Directions:
1. Rinse the mung beans, and put in a pan with enough water to cover. Bring to the boil, simmer for a few minutes then take off the heat. Leave for an hour.
2. Bring to boil again, turn heat to low and simmer for 1 1/2 hours or until the beans are tender.
3. Heat the vegetable oil. When hot, put in garlic and fry until golden. Don't let it burn. Add the onions, and fry until they are translucent.
4. Add the tomatoes and simmer until slightly reduced.
5. Add the mung beans and simmer for 5 minutes, stirring occasionally. Add a LITTLE water if you think it looks too dry.
6. Add the spinach, black pepper, salt and 1 tbs lime juice. Bring to a simmer until the spinach is cooked.
7. Serve with olive oil and lime wedges to your own taste.
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