ROSEMARY MUNG BEAN BREAD
I don’t mind saying it: this bread is revolutionary. It’s incredibly easy to make and tastes heavenly, especially dipped into a bit of toasted cumin-infused ghee. It’s also fluffy and very affordable, so it really ticks all the boxes. You can thank me later!!
250g (1¼ cups) whole mung beans, soaked overnight
2 tbsp extra virgin olive oil, plus extra for greasing and to serve
½ tsp garlic powder
1 tbsp chopped rosemary, plus 1 sprig to decorate
½ tsp jaggery
¼ tsp asafoetida
½ tsp bicarbonate of soda
½ tsp sea salt, plus extra to serve
Juice of 1 lemon (about 4 tbsp)
20ml (½ cup) lukewarm water
Freshly ground black pepper, to serve
1. Drain the mung beans and divide them into two equal portions. Blend one portion to a soft purée with a dropping consistency. Blend the second portion for a few seconds so that you get a rough texture with no whole mung beans remaining. Mix the two portions together in a large bowl. If you can, ferment this paste in a warm spot overnight (this makes it better for digestion).
2. Grease a 20cm (8in) cake tin. Preheat oven to 180ºC (fan 160ºC/gas mark 4).
3. In another bowl, add the oil, garlic, rosemary, jaggery, asafoetida, bicarbonate of soda, salt and lemon juice to the lukewarm water. Mix well, then immediately add it to the mung bean batter and transfer to the tin.
4. Bake the bread in the oven for 20—25 minutes or until lightly brown on top and springy to the touch.
5. Decorate with the rosemary sprig, then cut into wedges and serve with extra virgin olive oil, salt and pepper.