1 cup green whole mung dhal, cooked
1 cup onions, diced
2 tbsp. olive oil
2 carrots , diced
3 celery stalks, diced
2 inch ginger, minced
3 garlic cloves , minced
2 tbsp. Vegetarian Worcestershire sauce
1 cup dry white wine
2 bay leafs
salt and pepper to taste
4 large potatoes, peeled and mashed
1 tbsp coconut oil, melted
1.5 cups coconut cream
garnish; flat leaf parsley
What to do;
Preheat oven to 180-C.
In a sauté pan, add olive oil and onions and sauté for 2 mins , next add garlic and ginger, sauté for another 2 minutes. Add carrots, celery and all sauces, bay leafs and season with salt and pepper.
Add the mung beans and continue cooking for an additional 5 minutes, add white wine and let the mixture fizzle down, scrape the bottom on the pan (this is where all the flavour is)! Cook for 5 more minutes.
In a separate bowl, add coconut oil to the mash potatoes, then slowly incorporate the coconut cream. Season with salt and pepper.
Add mung bean mixture to the bottom of a baking dish, next add the creamed potatoes on top and make indents with a fork. Top with parsley.
Bake for 20 minutes until mixture boils underneath. Serve and enjoy .