Spiced Mung Beans with Crispy Onions

1. 1

   Drain and rinse the mung beans.

2. 2

   In a large saucepan, melt 4 tablespoons of the butter.

3. 3

   Add the ginger and jalapeno and cook over moderately high heat until fragrant, about 2 minutes.

4. 4

   Add the mung beans, turmeric and 1 teaspoon of salt and cook, stirring, for 1 minute.

5. 5

   Add the 2 cups of water and bring to a boil.

6. 6

   Simmer over moderately low heat, without stirring, until the mung beans are tender and the water has evaporated, about 20 minutes.

7. 7

   Meanwhile, in a medium saucepan, heat 1 inch of vegetable oil to 325.

8. 8

   Add half of the sliced onions and fry, stirring occasionally, until browned and crisp, about 7 minutes.

9. 9

   Using a slotted spoon, transfer the onions to paper towels to drain.

10. 10

    Repeat with the remaining onions.

11. 11

    In a small skillet, melt the remaining 1 tablespoon of butter.

12. 12

    Add the cumin seeds and dried chiles and cook over moderately high heat until fragrant, about 30 seconds.

13. 13

    Scrape the cumin-chile butter into the mung beans and stir in the lemon juice, cilantro and tomato; season with salt.

14. 14

    Ladle the bean stew into bowls, top with the fried onions and serve.

* Per serving · 4 servings · Values may vary.