Choroko Sauce(Mung Bean Sauce)

 

Choroko Sauce(Mung Bean Sauce)

Ingredients

ingredients serve 8 persons

1. 1½ cup dry whole mung beans or green split peas
2. 3 Table spoon vegetable oil
3. 1 large onion, chopped
4. 4 cloves garlic, minced
5. ½ tea spoon ground coriander
6. 1/8 tea spoon ground cayenne
7. 300g candiced tomatoes
8. ¼ tea spoon salt (or more to taste)
9. a good grind of black pepper
10. water

Method

1. Rinse mung beans and remove any stones. Place in a bowl and cover with plenty of water
2. Allow to soak at least 6 hours or overnight. Drain and set aside.
3. Place soaked beans and water to cover by at least 2 inches in a medium‐large saucepan and bring to a boil.
4. Reduce heat to medium‐low and cook, partially covered, until beans are soft, about 20–30 minutes, or longer for old beans.
5. While the beans are cooking, heat oil over medium heat in a large skillet (large enough to accommodate beans) and add onion.
6. n. Saute onion until softened, about 6 minutes, then add garlic, coriander and cayenne and cook for one minute.
7. e. Add tomatoes, salt and pepper and stir well. Reduce heat to low and cook, covered, for 5 minutes, stirring occasionally.
8. When beans are tender drain excess water, leaving a bit of water in the pot to facilitate mashing. With a potato masher, mash the beans in the pot until they are fairly well pulverized.
9. Add the beans to the onion and tomato mixture, along with ¼ to ½ cup of water, depending on how wet your beans are, and stir well.
10. Boil slowly at low temperature uncovered, about 10 or 15 more minutes or until thickened, and serve hot over rice or with chapattis or any flat bread.