Mung Bean Salad

Introduction

After having some large couscous in a salad, I wanted to do something similar with the mung beans. I've also been asked by one or two people if I have any vegetarian or vegan recipes.
Now although I topped this salad with lamb steaks, the salad itself is vegetarian & probably vegan (if anyone sees an ingredient that isn't vegan, let me know & I'll edit).
I made this in three stages, first the lentils are cooked, second a few veg/spices are cooked together & thirdly some raw veg are chopped & prepared. The final meal simply involves mixing all these together.
This recipe makes a large bowl, enough for a delicious family meal, and then a few lunches.


Ingredients

Lentils

4 Espresso Cups Mung Beans
any lentils could be used




1 tsp Turmeric
1 tsp Ground Coriander
1 tsp Ground Cumin
2 bay leaves
1" Fresh Ginger
Don't peel the ginger, simply cut in half lengthways
2 cloves garlic
1 chilli (optional)

Cooked Veg

Onion
I used 2 small onions, finely chopped
2-3 cloves garlic
finely chopped
1" fresh ginger
peeled and chopped into thin matchsticks
1/4 of a nice squash
peeled and diced into small cubes
1 stalk celery
diced
1 tsp coriander seeds
1 tsp cumin seeds

Raw Veg

1 large carrot
grated
Handful of various tomatoes
chopped
Half a tin of sweetcorn
Handful of coriander leaves


Method

Wash the mung beans with a few changes of water.
Put in a pan and cover with fresh water. Put the turmeric, coriander, cumin, bay leaves, ginger pieces and garlic in the water and bring to the boil.
When boiling, turn the heat right down and cover. Simmer for about an hour, stirring occasionally. If it goes dry, add more boiling water.
When done, the lentils should be soft but still hold their shape.
Throw the ginger, garlic & bay away and put the lentils to one side to cool.
Next, in a pan, fry off the onions, chopped garlic & ginger in some olive oil.
When opaque, add in the squash, celery & seeds. Cook for about 15 mins until the squash is soft. If this mix dries, add a tablespoon of water.
Now, mix all the ingredients together in a large bowl. Finish with freshly squeezed lemon juice or white balsamic vinegar & a good sprinkle of sea salt.
I served this this topped with simply roasted lamb steak, however this would also be delicious in a pitta or flatbread with some crème fraîche and a touch of pickle.