Ingredients

• 4 tablespoons rapeseed oil or other neutral-flavored oil
• 1 tablespoon whole cumin
• 9 cloves of crushed garlic (about 3 tablespoons of crushed garlic)
• 1 can can of crushed tomatoes
• 2 tablespoons freshly grated ginger
• 2 tablespoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon sea salt

• 1 teaspoon cayenne pepper
• 4 cups water
• 1 cup well-rinsed mung beans
• 1 can of coconut milk
• 1-2 limes (juice)
• 1/2 cup fresh chopped coriander

Cooking guidelines

In a large pot, heat the cooking oil to a medium high temperature.

Add the cumin and cook for about 1 minute until it begins to darken. Add the garlic and sauté for 3-4 minutes until browned, but watch carefully so that it does not burn.

Add the crushed tomatoes and mix to blend beautifully, then add ginger, coriander, turmeric, salt and cayenne pepper. Roast this mixture with frequent stirring for 5 minutes.

Add water and mung beans. Raise the temperature and bring the mixture to a boil, then reduce to low temperature, cover and cook for 30 minutes and mix once or twice.

Taste a few mung beans to make sure they are soft. If they are, stir in the coconut milk and heat to a moderate temperature.

When the curry comes to a boil, turn off the fire. Stir in coriander and the juice of one lime. Serve warm.