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Ingredients
- 1 cup Whole Green Mung Beans washed and soaked for 1 hour in hot water
- 4 cups Water
- 2 tsp Oil
- 4-5 Shallots finely chopped
- 1 tbsp Ginger grated
- 1 tsp Turmeric
- 1 Serrano Chili Pepper chopped
- 2 tsp Cumin Seeds
- 1 tbsp Fresh Lemon Juice
- 1/4 cup Fresh Cilantro chopped, optional
- Salt to taste
Instructions
- After the mung beans have been soaking for a while, drain the water and add the beans to a large pot with at least 4 cups of water and 1 tsp ground turmeric, grated ginger and some salt.
- Bring to a boil and cook uncovered until they are broken down and cooked through. You can add more water (just make sure it is hot), if you like it to be thinner. Let it simmer on low heat, while you prepare the tempering.
- For the tempering, heat oil in a small skillet, add the oil and bring to medium heat.
- Add the cumin seeds, serrano pepper and sauté for a few seconds.
- Add the chopped shallots to this, some salt (remember you have already added some salt to the lentils), and sauté until the onions turn lightly golden.
- Transfer this to the cooked mung beans, stir well, check for seasoning, consistency, and adjust, if required.
- Let it simmer for another 4-5 minutes and turn off heat.
- Add freshly chopped cilantro and lemon juice, just before serving.