Gingered Mung Beans

Directions

1. 1
   Rinse the mung beans well and soak for at least 6 hours or overnight in enough cold water to cover.
2. 2
   Drain and rinse, then transfer to a medium saucepan.
3. 3
   Add the water, turmeric and red pepper flakes, half of the minced ginger and half of the chilies. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender but not falling apart — about 40 minutes.
4. 4
   Remove from heat, leave covered, and set aside.
5. 5
   Heat the oil in a large saucepan over medium heat. When hot, add the thin strips of ginger and fry, stirring often, until the ginger is golden brown.
6. 6
   Add the cumin seeds and continue to stir for a minute until the seeds darken a few shades.
7. 7
   Add the onion and sauté for 4 to 5 minutes until softened. Toss in the remaining minced ginger and chilies and cook, stirring, for another few minutes. Toss in the spices and stir for a minute or two until fragrant. Now stir in the tomato and cook, stirring often, until thickened — about 5 minutes.
8. 8
   Pour the cooked mung beans with their remaining cooking liquid into the pan and add the sea salt. Stir well and simmer for another 5 minutes or until your desired consistency is reached, adding more water as desired.
9. 9
   Serve hot with rice, vegetables dishes and your favorite flatbreads if desired.