6 tsp brown mustard seeds

4 large onions chopped

1 tsp cumin seed

Cinnamon stick

1 tsp corriander seed

4 tsp garam masala

600g washed mung beans – soaked overnight

4 cloves garlic chopped

2” finely chopped ginger

2 tbsp swiss bouillon

2 lemon cut into 8

2 Large punnet cherry tomatoes halved or 4 x 400g can chopped plum tomatoes

2 x 400g can coconut milk

4 tbsp tomato puree

Olive oil

Salt and pepper


Place in a saucepan the mung beans, garlic, ginger, lemon and bouillon with enough water to cover and boil for 45 mins topping up the water as needed. Remove lemon.

Add olive oil to a large frying pan and add brown mustard seeds, coriander seed, cumin seeds, cinnamon stick and garam masala heating until the mustard seeds start to pop. Add the onions and brown them.

Add the above into boiled mung bean mix, with tomatoes, tomato puree and the coconut milk. Simmer for 15 mins and add salt and pepper to taste.