Mild olive oil

250 ml mung beans, approx

150 ml green lentils, approx

2 onions, finely sliced or chopped

2 large celery stalks, chopped

2 medium sized carrots, chopped

5 cloves garlic, finely chopped

Fresh ginger, size of a large plum, finely grated

1 beef stock cube, or vegetable if you prefer

1 can of coconut milk

1 tbsp tomato puré

2 tsp strong mustard

2 tbsp dried fenugreek leaves

1 tsp ground mace or nutmeg

1 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

1 tsp garlic powder

sea salt and freshly ground pepper

1 bunch fresh coriander

Water

Boil the mung beans and lentils in water for about 20 minutes, until slightly al dente. Heat a good amount of oil in a large saucepan or frying pan. Sautèe the onions until soft and golden. Add the carrots and celery and sautèe until its all starting to get soft. Add more oil if necessary. Then add approximately 300ml of water and crumble in the stock cube. Add all the spices, the garlic and the ginger and season with salt and pepper. Simmer for 5 mins. Add the coconut milk, mustard and tomato puré and stir well. Cook for another 5 minutes. Then add another 200 ml of water alongside the cooked beans and lentils and stir well. The stew should have enough liquid to cook for around 20-30 min under a lid. When it gets thick add more water. You do want the stew to be thick, but with a bit of sauce. Check when the beans and lentils are tender, cook them for as long as it’s necessary and add more water if it gets too thick. Just before it’s ready chop the coriander and stir it into the stew. Serve with brown rice, potatoes or bread. And a dash of yoghurt if you like

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