 Who knew that humble beans could taste so good? When I first stumbled across a variation of the recipe below I was intrigued but still skeptical. I love beans but surely you need to add in some vegetables, right? What about a curry paste? As it turns out you don’t need much beyond pantry basics to make beans really sing.
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This dish was inspired by a recipe in the incomparable Plenty by Yotam Ottolenghi. His version is just tofu and included copious amounts of butter and deep-frying. I decided to make it less labor intensive and a bit healthier by baking instead of frying and using a food processor to reduce the time mincing.
I love this recipe and make variations of it often. This recipe is a little more basic and I encourage you to apply your creativity here. Throw in some herbs, add the cheese you thought you used but totally forgot about. By using the mung beans and rice together you are getting a complete protein, which is a super bonus.
You also can not go wrong with a sauce. Often I use a drizzle of salted yogurt and call it a day but these also pair well with Asian flavors. Consider a mix of tamari, rice vinegar and sesame oil. 
This is a simple, hearty stew that makes a great weeknight meal. The kombu is optional but I like to use it because it lends a subtle savoriness to the soup as well as making the beans more digestible.
Coconut chutney is a ubiquitous, non-negotiable part of a proper South Indian breakfast. The rich, unctuous coconut is the perfect foil for the often heavily spiced stews and accompaniments. Consider adding in cilantro for a vibrant green color and a fresher flavor.
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