Mung Beans With Roasted Carrots And Yogurt

• 3/4 cup mung beans, whole or split
• 1 medium carrot
• 1/2 cup thick plain yogurt
• 2 tablespoons olive oil
• 1 small red onion
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• Handful parsley, chopped
• salt and pepper to taste
• lemon juice

1. Soak the mung beans in cold water according to packet instructions. I find this varies according to the brand, but 6 hours should be enough.
2. Rinse the beans, put in a saucepan, add cold water to cover and bring to a boil.rnCook until tender. Split beans take 10-12 minutes, whole ones more than 20. Again, check packet instructions.
3. Meanwhile peel and slice the carrot lengthwise into halves, toss with a little olive oil and grill in a grilling pan.
4. Slice red onion very thin.
5. When beans are done, rinse in a colander with cold water.
6. When properly drained, toss them in a bowl with the onion, cumin, coriander, parsley, olive oil, lemon juice, salt and pepper to taste.
7. Slice the roasted carrot into smaller pieces and add to the bowl.
8. Serve with a dollop of thick yogurt on top.
9. This dish is best eaten warm or cold, not piping hot.

mung beans, carrot, yogurt, olive oil, red onion, cumin, coriander, handful parsley, salt, lemon juice

Taken from food52.com/recipes/80713-mung-beans-with-roasted-carrots-and-yogurt (may not work)