Spiced Mung Bean Stew – from the recipe files
1/2 cup (125 ml) dried mung beans 2 cups (500 ml) boiling water 1 tbsp (15 ml) butter 1 medium onion, diced 2 cloves garlic, minced 1 large carrot, chopped 1 cup (250 ml) cold water 1 medium yam, cubed 1 small red bell pepper, chopped 3 oz (90 ml) tomato paste 1 tbsp (15 ml) miso paste 2 tbsp (30 ml ) blackstrap molasses 1 tsp (5 ml) palm sugar or other natural sweetener juice of 1 lime, freshly squeezed 1 tbsp (15 ml) each oregano and cilantro leaves 1/2 tsp (2 ml) each dried cumin, coriander, turmeric and ginger 1 tsp (5 ml) pumpkin seeds for garnish Rinse dried mung beans and add to boiling water. Decrease heat to a light boil and simmer lightly for 1 hour. Heat butter in large saucepan over medium heat. Saute garlic, onion carrot and red pepper for about 10 minutes. Add water, yam and cooked mung beans. Simmer for 10 minutes, covered. Meanwhile whisk together remaining ingredients. Stir mixture into pot; simmer, covered, for an additional 10 minutes or until liquid slightly reduces. Garnish with pumpkin seeds and serve over brown rice. Serves 6.