Usha Singh

Since i am in the process of stocking up my freezer and my 3 sisters freezers, i am sharing another recipe for a filling-yes i am making stacks of samoosas, pies and spring rolls and i am also experimenting with lots of other options and as these experiments become sucessful i will be sharing them with you. This mung bean filling in a toasted sandwich with sambals is just divine, I made it last night for a dear friend who came to visit. With all the chatting and catching up, i forgot to take pictures of the finished product, i used the Woolies soy and linseed bread, and i seved the sandwiches with a green salad made of just watercress, baby spinach and finely chopped brazil nuts.

Green Mung Filling

25ml cooking oil

100ml finely grated onions

2-3 curry leaves

1 finely chopped green chilli

7ml ginger paste

250ml of green mung beans soaked overnight in warm water

7ml cumin powder

7ml coriander powder

100ml grated potatoes

3ml turmeric

5ml salt

10ml freshly squeezed lemon juice

75ml chopped coriander

75ml chopped spring onions

60ml desiccated coconut

Method

1. Heat oil in a heavy based pan and add the onions and allow to cook till they are slightly browned
2. Now add the curry leaves, green chilli and ginger paste and allow to cook for a few minutes
3. Thoroughly wash the soaked green mung and add to the above and lower the heat
4. While the mung is cooking add the cumin, coriander and turmeric powders, cover the pan and allow to cook on low heat for about 30minutes
5. Half way through the cooking process, add the grated potatoes-this will ensure that the mung beans stick together when you use it as a filling
6. Once the green mung is cooked, remove the lid, and season with salt and lemon juice and allow to cook uncovered for about 3-4minutes
7. Once the mung beans have cooled completely add the coriander, spring onions and coconut and mix thoroughly
8. This mixture can be used as a filling for samoosas, pies, toasted sandwiches and mini pita breads
9. For the toasted sandwich, spread the filling on one slice of your choice of health bread and top with a little bit of sambals and toast
10. For the mini pitas, heat the pitas in a microwave and fill them with the mung beans and top with some chopped up salad greens and serve with a coriander and mint pesto (recipe to follow)

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