Ingredients

• 1 cup mung beans (soaked overnight)
• 2 teaspoons canola oil or 2 teaspoons extra virgin olive oil
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon whole cumin seed
• 1/4 teaspoon turmeric
• 3/4 cup crushed tomatoes, include liquid if using canned tomatoes (fresh or canned)
• 1 garlic clove, crushed
• 1/2 teaspoon freshly grated gingerroot
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon salt
• 2 cups water
• 1/4 cup chopped fresh cilantro leaves

Instructions

1. In a medium size saucepan, measure mung beans, cover with water, cover saucepan and let beans soak overnight.

2. To a large frying pan, add oil and bring to high heat.

3. In a small mixing bowl, mix together cumin seeds, mustard seeds and turmeric. Add to the frying pan, cover immediately and fry quickly shaking the frying pan until seeds begin to pop; about 1 minute.

4. To the frying pan, add crushed tomatoes, garlic, ginger, coriander, cumin, sugar, and salt and cook until mixture bubbles; about 3 to 5 minutes, stirring occasionally.

5. Drain mung beans, rinse saucepan and return mung beans to the same saucepan.

6. Add 2 cups of water, bring to boil, cover and simmer for about 20 minutes or until beans are tender.

7. Drain mung beans and add to the mixture in the frying pan.

8. Add cilantro and stir to mix well.

9. Serve immediately.

10. You can substitute and use red kidney beans, black eyed beans or Garbanzo beans.

11. If using canned beans, you do not need to soak them overnight.