Entree: Timor-Leste – National Cuisine – Batar Da'an (Mashed mung beans and pumpkin)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 cup (200 g) split mung beans (moong dal), rinsed
- 3 cups (720 ml) water, plus more as needed for cooking
- 2 cups (300 g) pumpkin or butternut squash, peeled and diced
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 3 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 1 small fresh red chili, minced (optional)
- 1 cup (240 ml) coconut milk (full-fat preferred)
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (1 g) ground turmeric (optional, for color)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lime wedges for serving (optional)

Instructions

1. In a medium saucepan combine the rinsed mung beans and 3 cups (720 ml) water. Bring to a boil, then reduce heat and simmer, partially covered, until the beans begin to soften, about 15–20 minutes.
2. Add the diced pumpkin to the simmering beans and continue cooking until both beans and pumpkin are tender, about 10–15 more minutes. Add water a little at a time if the mixture becomes too dry.
3. While the beans and pumpkin cook, heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic, grated ginger, and chili (if using) and cook another 1–2 minutes until fragrant. Stir in 1/4 tsp (1 g) ground turmeric if using.
4. Add the sautéed aromatics to the cooked beans and pumpkin. Using a wooden spoon or potato masher, mash the mixture coarsely to a thick, slightly chunky consistency; you may leave some whole pieces for texture.
5. Stir in 1 cup (240 ml) coconut milk and simmer gently for 5–8 minutes to meld flavors and thicken. Season with 1 tsp (5 g) salt, adjusting to taste.
6. Remove from heat and stir in 2 tbsp (8 g) chopped fresh cilantro. Serve hot with steamed rice, cassava or flatbread, and lime wedges on the side.