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Ingredients:
- 1 cups whole, dry mung beans, soak overnight
- 3 cups water
- 1/4 cups ghee or oil
- 1 tsp cumin seeds
- 1-2 tsp turmeric
- 1/2 tsp cayenne
- 1/2 Tbsp. ground coriander
- 1 Tbsp. ground cumin
- 1 medium diced onion
- 1 in. piece grated ginger
- 3-4 diced jalapenos
- 1 medium diced tomato
- sea salt to taste
- 1/4 cup fresh cilantro
Steps:
- Heat ghee or oil, add cumin seeds and saute 1-2 minutes. Add ground spices, onion, ginger and hot chilies, saute until tender.
- Add mung beans and 3 cups water. Bring water to boil, reduce and simmer until beans are tender, about 30 minutes, or up to 1-1/2 hours for maximum digestibility. Add more water as necessary to keep beans covered.
- Add tomato and salt to taste, simmer 15-20 more minutes until liquid is mostly absorbed.
- Stir in cilantro at end of cooking time.
