Braised mung beans with vegetables

Directions

1. 1

   Step 1

   

   Wash and peel the carrot. Peel the onion. Wash the cauliflower and parsley, then place them on towels to dry. Prepare a heatproof bowl, a deep frying pan, and a baking dish approximately 10 × 15 cm in size.

2. 2

   Step 2

   

   Pour the mung beans into a bowl. Boil 1–2 cups of water, pour it over them, and let them soak for 1 hour.

3. 3

   Step 3

   

   Preheat the oven to 190 °C. Arrange the cauliflower florets in the baking dish. Drizzle evenly with 1 tbsp of olive oil. Roast for 20–25 minutes until tender.

4. 4

   Step 4

   

   Separate the parsley leaves from the stems and coarsely chop them. Dice the onion and carrot into 3–4 mm cubes. Mash the canned tomatoes with a fork.

5. 5

   Step 5

   

   Pour 1 tbsp of olive oil into the frying pan and heat over medium heat. Sauté the onion, stirring, for about 1–2 minutes until light golden. Add the carrot and cook for another 2–3 minutes.

6. 6

   Step 6

   

   Add the tomatoes with their juice to the frying pan. Add the ground cumin, paprika, turmeric, black pepper, and salt. Mix well.

7. 7

   Step 7

   

   Drain the water from the bowl with the mung beans and transfer the beans to the frying pan. Pour in 100 ml of clean water and stir. Cover with a lid and braise the stew for 20–25 minutes until the mung beans are tender.

8. 8

   Step 8

   

   Place the braised mung beans on a plate. Top with the roasted cauliflower and sprinkle with chopped parsley.