Serves: 4
Total Calories: 143

5 cups water
1 1/2 cups dried mung beans presoaked, rinsed, and drained*
1 large tomato coarsely chopped
1 cup coarsely chopped onion
3 to 4 cloves garlic
1 inch piece ginger
2 tablespoons olive oil
1 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/4 teaspoon korma seeds (optional)
1 tablespoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon sea salt to taste
cayenne pepper

* Can substitute 4 cups cooked mung beans.
. Bring the water and mung beans to boil in a large pot over high heat. Reduce the heat to medium-low, and simmer covered for 45 to 60 minutes or until the beans are soft and tender.
2. Place the tomato, onion, garlic, and ginger in a blender or food processor and blend briefly (it can be somewhat chunky).
3. Heat the oil in a large heavy kettle over medium-high heat. Add the mustard seeds, fennel seeds, and korma seeds (if using), and stir constantly until they begin to pop.
4. Add the tomato mixture, cumin, and turmeric to the kettle and stir well. Reduce the heat to medium and cook for 10 minutes.
5. Add the cooked mung beans, salt, and cayenne pepper to the kettle. Stirring occasionally, simmer another 10 minutes. Adjust the seasonings if desired.
6. Serve hot over rice.

Nutritional Facts:

Serves: 4
Total Calories: 143
Calories from Fat: 64

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Cooking Dried Beans
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Tips for Bean Digestibility
Mung Dal
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Vegetable Chili
Crockpot Lima Beans and Wheat Berries
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Lentil Pie
Bulgar with Lentil Sprouts
Adzuki Beans with Winter Squash
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A Word About Tofu
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Tofu Veggie Corn Cakes
Tofu Shepherd's Pie
Tofu "Fish" Sticks
Tofu Bourguignon
Tofu with Chard and Shiitake
Tofu and Greens with Onion Sauce
Pecan Stuffed Thanksgiving Loaf
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Cooking Ideas for Tempeh
Sweet and Sour Tempeh
Pan Seared Tempeh Marsala