This dish can be made a day ahead; keep, covered, in refrigerator. Recipe unsuitable to freeze or microwave.
Ingredients:
1 teaspoon black mustard seeds
2 tablespoons peeled split mung beans
1 small onion , chopped
1 teaspoon finely chopped fresh ginger
½ teaspoon cayenne pepper
500g green beans
1 medium red pepper, sliced
½ cup water
130g can corn kernels, drained
½ cup coconut
1 ½ tablespoons lemon juice
Procedure:
1. Melt ghee in large frying pan, add seeds, stir over medium heat for about 2 minutes or until seeds begin to pop.
2. Stir in mung beans, onion and ginger, stir over medium heat for about 2 minutes or until onion is soft.
3. Stir in cayenne, beans, pepper and water, stir over medium heat for about 3 minutes or until beans are tender.
Stir in corn, coconut and juice, stir over high heat for about 1 minute or until heated through. Serves 4.
