Mongo

Who could resist a colourful and fragrant mung bean dish cooked with spinach and tomatoes and spiced with sautéed onion, garlic and lime? And who could especially resist making it if it's called "Mongo?"

This Filipino bean and vegetable medley was adapted by Madhur Jaffrey to accommodate ingredients that are easy to find, and I've made a few other changes to enhance the colour and flavour. It is not only easy to prepare, it also cooks very quickly and makes a lovely and healthy supper when served with rice.

I'm sharing this recipe with The Well-Seasoned Cook, who will be hosting a roundup of legume recipes next month.

Mongo

1 cup whole mung beans
4 tablespoons olive oil
7 cloves garlic, crushed
1 large onion, chopped
4 green onions, sliced, both white and green parts
2 fresh hot red chillies, seeded and chopped
2 medium tomatoes, chopped
1/2 pound baby spinach leaves
juice of 2 limes
1 teaspoon sea salt, or to taste
1 lime, cut into wedges for garnish

Soak the beans overnight in a large saucepan in 5 cups of water with a little yogurt whey or lemon juice added. Bring to a boil, then reduce the heat to low and cover. Simmer for 30 to 40 minutes or until the beans are tender. While the beans are cooking the rest of the ingredients can be chopped and prepared.

When the beans are finished, remove from heat and set aside. Heat a large frying pan or wok over medium heat. When hot, add the olive oil, wait a few seconds, then swirl around the pan. Add the garlic, onion, and the white parts of the green onion, and stir fry for 3 minutes. Add the red chillies, and continue to fry for another couple of minutes or until the onions turn translucent. Stir in the tomatoes and fry for 5 minutes more or until the tomatoes are soft but not dissolving into the mixture.

Pour the onion and tomato mixture into the beans bring back to a simmer. Stir in the spinach and lime juice and simmer for a few minutes until the spinach is dark green and wilted. Stir in the salt and remove from heat.

Ladle into bowls and serve hot with lime wedges and rice on the side.