Mung bean rostis with orange chutney & tamarind salsa

Name: Mung bean rostis with orange chutney & tamarind salsa
Cuisine: Indian
Ingredients: 80 g (3 oz/generous ⅓ cup) mung beans; 2 sweet potatoes, around 200 g (7 oz), peeled and grated; ½ teaspoon ground cumin; ½ teaspoon ground turmeric; 10 walnuts, chopped into small pieces or ground to a powder; 4 cloves garlic, grated; 5 centimetre (2 inch) piece of ginger, peeled and grated; handful of chopped coriander (cilantro) leaves; 1 green chilli, finely chopped, optional; juice of ¼ lime; 2 tablespoons rice flour or preferred flour; 2 tablespoons rice flour or preferred flour; 2 teaspoons coconut oil; 1-2 teaspoons cumin seeds, optional; 50 g (1¾ oz/⅓ cup) cashews; 1 orange, peeled; 3 tablespoons tamarind sauce; 3 tablespoons thick Greek yoghurt; 1 tablespoon tahini, optional; 1 red chilli; 2 tablespoons desiccated coconut; 15 cherry tomatoes or 4 tomatoes, finely chopped; 15 cherry tomatoes or 4 tomatoes, finely chopped; ½ onion, finely chopped; pinch of red chilli powder, optional; juice of ½ orange; 1 teaspoon Himalayan salt or sea salt; 1 teaspoon Himalayan salt or sea salt; 2-3 courgettes, depending on size; avocado slices

Preparation info

Makes 8, serves
4

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

I love the fresh coolness of the tamarind salsa and raw courgetti with the hearty mung bean rostis – this is a dish that’s pulsating with goodness and shining with contrasts. The unassuming mung bean is high in protein and packed with vitamins and minerals. It is also low in calories, easily digestible and a ‘sattvic’ or pure food advocated for all by Ayurveda. Add to that lots of flavour, fresh spices, sweet potato and coriander (cilantro), and you’ve got a hearty and incredibly tasty mix,

Ingredients

Asia
India
Sauce
Vegetarian

Ingredients

Method