Top Tip:
These measurements are to serve as generous side portions.
Serves:
75
ml
white wine vinegar
30
g
caster sugar
1
red onion(s) (peeled and sliced)
2
tsp
peppercorns (crushed)
200
g
Dried green mung beans
500
g
French beans (trimmed)
80
ml
olive oil
2
garlic cloves (peeled and thinly sliced)
1
red chilli(es) (thinly sliced)
2
tsp
black mustard seeds
1
3 cm piece ginger (peeled and thinly sliced)
1
tsp
cumin seeds
1
tsp
fennel seeds
2
sprigs of curry leaves
1
lime(s)
30
g
fresh coriander leaves (chopped)
Equipment needed: Hob, saucepans, mixing bowls and colander
Put the vinegar and sugar in a pan on a medium-high heat. Cook for 2 minutes, until the sugar has dissolved, then stir in the onion and peppercorns. Remove from the heat and set aside to cool.
Put the mung beans in a pan and cover generously with cold water. Bring to a boil, then simmer gently for 25 minutes, until the the beans are soft but still retain a bite. Drain, refresh with cold water and set aside to dry.
Bring a large pan of salted water to boil. Add the French beans and blanch for 4 minutes. Drain, refresh with cold water and set aside to dry.
Wipe dry the mung bean pan, then add the oil, garlic, ginger, seeds, curry leaves and zest of the lime. Put the pan on a medium-high heat and cook for 4-5 minutes, stirring occasionally until the garlic is golden brown.
Lift out and discard the lime zest, then pour everything else over the mung beans. Stir in some salt to season and some of the vinegar and sugar mixture. Strain the onions and peppercorns and add to the salad, with the beans and coriander. Discard any remaining vinegar and sugar mixture. Give it a gentle stir and serve
These measurements are to serve as generous side portions.
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