Mung Bean Curry (Serves 4 at 5 propoints per serving)

200g dried mung beans, soaked overnight
1 tbsp vegetable oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 vine-ripened tomatoes, roughly chopped
1 tsp minced garlic
1-2 green chillies, deseeded and chopped
1 tsp minced ginger
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric
1 tsp garam masala
chopped fresh coriander to serve

1. Rinse the mung beans and put in a pan. Cover with cold water and simmer, partially covered, for 25-30 mins or until tender.

2. Heat the oil in another pan, add the cumin and mustard seeds and cook until they pop - this will only take a moment.

3. Add the tomato, garlic, chilli and ginger and stir over a low heat for 1 min. Stir in the ground coriander, cumin and turmeric. Add the beans and 4 tbsp water, cover and simmer gently for 10 mins.

4. Add the garam masala, season with salt and stir. Serve sprinkled with fresh coriander.