Contributed by (Recipe adapted from “Recipezaar” at www.recipezaar.com)

Ingredients

1 C dried green Mung beans, (pre-soaked/rinsed)
*Lentils can be substituted for mung beans
2 C Yams, peeled and sliced (1 large)
1 Tbs Vegetable oil
1 C Rhubarb, diced small
1 C Zucchini, diced small
2 Tbs Honey
1 Tbs Curry powder
1 tsp fresh Gingerroot, grated
¼ tsp Cayenne pepper (or more, to personal taste)
Salt and Pepper, to taste
¼ C shredded Coconut
4 C cooked long grain Brown rice
Chutney

Instructions

To pre-soak the mung beans, inspect and wash them well, then place in a large bowl and cover generously with cold water. Soak at room temperature overnight. When ready to use the mung beans, drain and rinse them, then cover with unsalted water in a deep pot. Bring to a boil, reduce heat and add the raw yam slices; simmer until beans are soft (about 30 minutes). Remove from the heat and drain thoroughly. Mash the beans together with the yams using a fork or potato masher and then set the mixture aside. Heat the oil in a skillet; once hot, add the rhubarb and zucchini; reduce the heat and cook until tender. Stir in the honey and seasonings and mix it all together in with the mashed beans and yams. Turn the mixture out into an ovenproof dish and bake at 400°F until piping hot (about 20 minutes). Garnish with the coconut and continue baking until the coconut is lightly golden (about 5 more minutes). Serve with the brown rice and chutney. Serves 4.

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