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Note: The mung beans (dithlodi) may sprout overnight - they are still perfectly good to use, in fact they are more easily digested this way and absorb flavour better due to the husk being cracked open.
Place the mung beans (dithlodi) in a saucepan and add 1 cup water and bring to the boil.
Simmer for 12-15 minutes until the mung beans (dithlodi) are tender. Drain.
Toss the broccoli in the sunflower oil, Knorr Chakalaka Soup and turmeric powder.
Heat a frying pan to high heat and add the broccoli. Stir-fry for 1-2 minutes until just browned.
Add the mung beans (dithlodi) and coconut milk and stir well. Bring to a simmer for 5 minutes or until the broccoli is cooked.
Serve garnished with fresh coriander and steamed rice on the side.