Green Mung Beans And Pasta Rice Stew

½ cup (125ml) green mung dhal (soaked in water) water for boiling mung

1-2 glug of oil

2 star anise

1 sprig curry leaves

½ tsp (2.5ml) yellow asafoetida powder ¼ tsp mustard seeds

¼ tsp cumin seeds

½ cup (125ml) chopped onion

2-3 green chillies, roughly sliced

1 tbs (15ml) fresh garlic and ginger paste ½ tbsp (7.5ml) coriander powder

1 tsp (5ml) cumin powder

1 tsp (5ml) turmeric powder

1 tsp (5ml) garam masala

2 tsp (5ml) chilli powder (mild/medium) (adjust as you like)

1 large tomato, finely diced (1 cup 250ml)

1 tsp (5ml) salt

2½-3 cups (500-750ml) hot water

½ cup (125ml) pasta rice

1 small head broccoli, broken into florets 150g tofu cut into small squares (replace with paneer or soya chunks if you like) additional salt

1 tbs (15ml) curry powder (or garam masala) coriander to garnish

Rinse the mung dhal after soaking. Boil until soft.

Boil the pasta rice al dente as per the instructions on the packet. Heat a glug of oil in a big pot. Add the star anise, asafoetida, mustard seeds, cumin seeds and curry leaves. Once the seeds pop and the leaves splatter, add the onions.

Cook for a few minutes until translucent.

Add the chillies, and garlic and ginger paste. Sauté for a few seconds.

Add the coriander powder, cumin powder, turmeric power, garam masala and chilli powder.

Stir and then add the tomatoes. Mix it again. Add ½ cup water and the salt. Cook until the tomatoes are cooked for about 5 to 8 minutes.

When cooked, add this to the soft mung dhal.

Add 3 cups water, bring to a boil and simmer for 8 to 10 minutes.

Heat some oil in a separate nonstick pan. Add the broccoli, season with salt and some curry powder. Sauté for a few minutes, remove and keep aside.

Add the tofu, sprinkle with some salt and curry powder. Fry until crispy. Keep aside.

Add the pasta rice to the mung dhal. Add the tofu and simmer for

3 to 5 minutes.

Lastly, add the broccoli and coriander leaves. Serve hot.