This is my version of „Hemsley and Hemsley’s“ mung dahl. Before, I had eaten mung beans only as sprouts and was very pleasantly suprised by their taste. The dish not terribly pretty, but it tasted wonderful, very spicy and full of flavour. This makes one very big portion, you might have a little bit left, depending on your appetite.
125g of mung beans
400ml of water
1 splash of apple cider vinegar
about a 1 cm piece of ginger
2 cloves of garlic
1 teaspoon of cumin
1/2 teaspoon of cardamom
zest of half a lemon
pepper, salt and chili to taste
Soak the mung beans over night covered in water. Heat the 400ml of water and cook the mung beans for about 20 minutes. In a pan, roast the spices together with the diced shallots, garlic and ginger. Add them to the mung beans as well as the vegetables. Once the mung beans are soft and the vegetables are cooked tender, add salt, pepper, chili and a splash of rice vinegar.