Mung Bean Stew with Gram Flour Flatbread & Gomashio
A perfectly warming bowl of nutritious bean stew, all made from store cupboard ingredients. Serve flatbreads and a crunchy sprinkle.
Prep time: 12 hourshrs
Cook time: 40 minutesmins
2-4 servings
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Ingredients
200gmung beans soaked overnight
1onion chopped roughly
2tbspolive oil
3clovesgarlic sliced
1tspsmoked paprika
1tspcumin seeds
200gcherry tomatoes sliced
500gveg stock
The mung beans rinsed and drained
Big pinch sea salt
Black pepper
For the gram flour flatbreads
100ggram flour
Pinchsalt
Splash olive oil
150mlwater
For the gomashio
3tbspwhite sesame seeds
2tbspblack sesame seeds
1/2tspsea salt
To make the coconut dip
4tbspcoconut yogurt or plant-based yogurt
1clovegarlic crushed
2tbsplemon juice
1/2tspsea salt flakes
3tbspfresh mint chopped
Instructions
To make the mung beans
Soak mung beans for at least 4 hrs or overnight
Firstly, add the oil to a large frying pan and heat to a medium heat. Then add the onion, fry for approx 8-10 minutes on a low to medium heat until soft and browning. Now add the spices, and garlic, stir for a few minutes until fragrant.
Now add in the tomatoes and allow to cook down for a few minutes.
Add the mung beans and veg stock. Simmer for 20 minutes stirring occasionally. Add more water if needed.
Season well.
To make the flatbreads
Add the gram flour and salt to a large bowl. Stir to combine. Add in the water and olive oil. Mix to a smooth batter. Set aside for 10 minutes.
Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the bread and you can lift over to flip easily.
Flip and cook on the other side for 30 seconds to a minute.
Remove from the pan and place on and cover with a clean cloth to keep warm.
Repeat the process with the remaining batter.
To make the gomashio
Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
To make the dip
Add all the ingredients to a jar and mix to combine.
To serve
Serve the stew with dollops of garlic dip, sprinkles of gomashio and scoop up with flathead.