Ingredients

• 1 cup of whole mung beans (makes 3 cups of beans)
• 3 cups of water
• 1 tablespoon of oil
• 1/2 teaspoon of cumin seeds
• 1/8 teaspoon of asafoetida (a species of giant fennel used in Indian vegetarian cooking)
• 1/4 teaspoon of turmeric
• 4 cloves of garlic crushed
• 1/2 tablespoon of grated fresh ginger
• 3 or 4 curry leaves
• 1-2 green chilies split
• 1 tomato chopped
• Cilantro to taste
• Lemon or lime juice to taste
• Salt to taste

Method

Wash the mung beans then soak them for at least 4 hours. Drain the water and rinse the beans. Pressure cook the beans for 10 minutes. Heat the oil in a medium pan, add the cumin seeds and allow them to sizzle. Add the asafoetida, turmeric, curry leaves, ginger, garlic, and green chilies. Cook for 30 seconds. Add the tomato and cook for another minute. Add the cooked beans to the pot, simmer for a few minutes. Add salt and lime or lemon to taste. Serve with rice and garnish with cilantro.