Moroccan-Flavoured Yam Noodle and Mung Bean Salad

2/3 cup (160 mL) dried mung beans
2 small to medium yams
1 Tbsp (15 mL) coconut oil
1 1/2 tsp (7 mL) cumin seeds
1 1/2 tsp (7 mL) black mustard seeds
1 small onion, finely diced
1 Tbsp (15 mL) peeled and finely minced fresh ginger
2 tsp (10 mL) turmeric
2 tsp (10 mL) ground cumin
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) salt
1/4 cup (60 mL) chicken or vegetable stock
2 medium tomatoes, seeded and finely diced
1 tsp (5 mL) freshly squeezed lime juice
1/2 tsp (2 mL) maple syrup
Freshly ground black pepper
1/4 cup (60 mL) chopped fresh cilantro
Plain thick Greek yogurt (optional)

Bring 4 cups (1 L) water to boil in a saucepan. Add mung beans and reduce heat. Simmer with lid slightly ajar for 20 to 25 minutes, or until beans are cooked but still firm.

Meanwhile, peel yams and julienne using hand-held julienne cutter or mandoline fitted with julienne blade. Place yam noodles in wide, deep frying pan and just cover with water. Bring to boil and cook uncovered until blanched and just fork-tender but not mushy, about 3 to 5 minutes. Drain and plunge into ice water to stop cooking. Drain and blot dry. Transfer to large bowl and set aside.

In saucepan, heat coconut oil over medium. Add cumin and mustard seeds and sauté for 2 minutes, or until they start to pop. Add onion, ginger, turmeric, ground cumin, cinnamon, and salt. Sauté for 2 minutes, or until onion is soft but not browned. Stir in chicken or vegetable stock. Add mixture to cooked yams and gently fold together to coat evenly.

When beans are tender but still have a little bite, drain and rinse. Add beans to yam mixture along with diced tomatoes. Drizzle with lime juice and maple syrup. Gently fold together. Add pepper to taste.

Transfer to serving dish and sprinkle with cilantro. Serve warm or at room temperature with dollops of yogurt, if you wish.

Serves 6.

Each serving contains: 214 calories; 8 g protein; 4 g total fat (2 g sat. fat, 0 g trans fat); 39 g total carbohydrates (4 g sugars, 8 g fibre); 128 mg sodium

source: "Veggie Noodles", alive #390, April 2015