Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Mung beans or lentils, dry
9 c Water
1 ts Sea salt or rock salt
1 md Onion, chopped
1 Carrot, diced
2 1/2 tb Lemon juice
1/2 ts Curry powder, mild
2 ts Coriander powder
1 tb Ginger root, fresh, minced
1 tb Sunflower oil (not optional)
1/2 ts Mustard seeds
1/2 ts Cumin seeds
1 ts Tumeric
1/8 ts Black pepper
1/2 Green pepper, chopped

Soak beans overnight. Drain them and cook with 6 cups of water in
pressure cooker for 20 minutes, or until quite soft. Without pressure
cooker, soak beans at least 2 to 3 hours. Rinse, then place in large
pot with 9 cups of water and cook for 40 to 50 minutes, or until
quite soft.

In small frying pan, heat oil. Add mustard and cumin seeds. When
mustard seeds pop, add tumeric, then add the warmed spices to the
cooked beans. Add all remaining ingredients and mix well. Cook for 15
minutes over medium heat.

Serve over basmati rice.

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