Having recently purchased the cook book from Mowgli I loved the sound of this dish as it put together two of my favourite ingredients, lentils & rhubarb. The rhubarb gives the dish this unbelievable ‘zingy’ taste from the tartness the rhubarb has to offer.

From garden to plate within just under two hours as the dish is a slow cooked dish which is perfect to put on then wonder off to complete other jobs.

Ingredients- 9oz green mung beans, 1/2 tin of chopped tomatoes, 1/4 tsp of turmeric, 1/4 tsp of chilli powder, 5 tbsp of vegetable oil, 1 1/2 tsp of cumin seeds, 1/2 tsp of mustard seeds, 1 large green chilli pierced, 2 bay leaves, 2 large onions finely diced, 2 tbsp of heaped garlic and ginger, 9oz of fresh rhubarb, juice of half a lemon, 1 tsp of salt, 1 tsp of sugar a large handful of coriander roughly chopped.

Method – In a large saucepan add the mung beans, 1 litre of water, chopped tomatoes, turmeric & chilli powder bringing it to the boil then lower the heat so it can simmer for 50/60 minutes having a flavour party !!

Add the vegetable oil to another large pan bringing the oil to a medium heat. When hot add cumin & mustard seeds frying until they have gone dark brown. Then add the green chilli, bay leaves, onions, ginger & garlic paste frying for 8 minutes or so until the onions have started to brown.

Turn down the heat then carefully add the cooked mung beans to the onion mix. Add the chopped rhubarb, lemon juice, salt & sugar bringing them to a simmer for 5/10 minutes.

To finish add the chopped coriander.

I served mine with my tandoori chicken which I roasted separately along with a shop bough naan bread.

Thank you for reading my ramblings ❤️