Recipe by Mercy
Lentils may be substituted for the mung beans.
Top Review by Debra Presse
Tried this with some frozen rhubarb I had in the freezer from last summer. It was amazing. I substituted butternut squash for the yams for dietary reasons. I am now waiting to pick this year's rhubarb as I am dying to have this treat again.
- 1 cup dried green mung beans, soaked in water overnight,rinsed and inspected
- 2 cups sweet potatoes, peeled and sliced (1 large)
- 1 tablespoon vegetable oil
- 1 cup rhubarb, diced small
- 1 cup zucchini, diced small
- 2 tablespoons honey
- 1 tablespoon curry powder
- 1 teaspoon fresh gingerroot, grated
- 1⁄4 teaspoon cayenne pepper (or more, to personal taste)
- salt and pepper, to taste
- 1⁄4 cup shredded coconut
- 4 cups cooked long grain brown rice, hot
Directions See How It's Made
- Cover the mung beans with water in a deep pot.
- Bring to a boil, reduce heat and add the raw sweet potato slices; simmer until beans are soft (about 30 minutes).
- Remove from the heat and drain thoroughly.
- Mash the beans together with the sweet potatoes using a fork or potato masher and then set the mixture aside.
- Heat the oil in a skillet; once hot, add the rhubarb and zucchini; reduce the heat and cook until tender.
- Stir in the honey and seasonings and mix it all together in with the mashed beans and sweet potatoes.
- Turn the mixture out into an ovenproof dish and bake at 400°F until piping hot (about 20 minutes).
- Garnish with the coconut and continue baking until the coconut is lightly golden (about 5 more minutes).
- Serve with the brown rice and chutney.