Batar Da'an (Timorese Corn, Mung Bean and Pumpkin Stew)

Instructions

1. Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes, until soft. Add the garlic and cook for 1 minute, then stir in the tomatoes and cook for 3 minutes, until they start to break down.
2. Add the rinsed mung beans, the water and 1 tsp of the salt. Bring to a boil, then lower the heat, partly cover and simmer for 25 minutes, until the beans are just starting to soften.
3. Stir in the pumpkin and corn. Simmer for 15 to 20 minutes, until the pumpkin is tender and the beans are soft but still whole. Stir now and then, and add a splash of water if the pot looks dry.
4. For a thicker stew, press a few pieces of pumpkin against the side of the pot with the back of a spoon so they melt into the broth.
5. Stir in the greens, if using, and cook for 2 to 3 minutes, until wilted. Taste and add the remaining salt if needed.
6. Ladle into bowls and serve hot with steamed rice, lime wedges and sliced chili, so everyone can add sour and heat to taste.

Tips

• Dried corn can replace fresh or frozen kernels. Soak it overnight, then simmer it separately until nearly tender, which can take 1 to 2 hours, and add it with the pumpkin.
• The stew thickens as it stands. Keep leftovers in the fridge for up to 4 days and loosen with a splash of water when reheating.