• 1 cup mung beans
  • 3/4 cup tomato puree
  • 2 tsp coconut oil
  • 1 tsp fenugreek seeds (available at most Indian stores)
  • 1/4 tsp red chilli powder
  • 1/2 tsp turmeric (available at most Indian stores)
  • 1/2 tsp ground cumin and coriander powder (available at most Indian stores)
  • 1/4 tsp minced green chilli (you can adjust depending on how spicy you like it)
  • 1/2 inch minced ginger
  • 1 clove garlic
  • 1 tbsp fresh lemon juice
  • sea salt to taste
  • 4 sprigs chopped cilantro


  1. Wash mung beans well in a bowl under cold water, changing water 3-4 times.  Soaking is not necessary
  2. Boil mung beans in a medium sized pot with about 3 cups water. Boil until mung beans are soft.  Add more water if required.  Texture should be like tomato sauce.  Reduce heat to simmer (low heat)
  3. In a small fry pan, heat coconut oil and add fenugreek.  Brown fenugreek for about 2-3 minutes
  4. Add tomato puree and saute for 2 minutes
  5. Add red chili powder, turmeric, ground cumin and coriander powder
  6. Add green chilli and ginger
  7. Saute this mixture for an additional 2 minutes and add to boiled mung beans
  8. Press garlic into boiled mung beans
  9. Squeeze lemon juice into boiled mung beans
  10. Add sea salt
  11. Simmer for an additional 20 minutes.  If mung beans get to thick or dry, add more water until you reach the right consistency.
  12. Garnish with cilantro