I found it difficult to photograph this one due to its natural colour! I soaked the mung beans overnight and cooked them in a marco vege stock pot for 20 mins and then followed the recipe, although i used half the beans so it was supercharged with extra chilli and spices, it was an absolute taste sensation!
The only problem is this…. My partner loved it so much that he had two extra servings which means less for me tomorrow!
Next time i am going to do a double batch and freeze, we had it with sliced boiled egg and my fella also had poppadoms.