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1
In a medium size saucepan, measure mung beans, cover with water, cover saucepan and let beans soak overnight.
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2
To a large frying pan, add oil and bring to high heat.
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3
In a small mixing bowl, mix together cumin seeds, mustard seeds and turmeric. Add to the frying pan, cover immediately and fry quickly shaking the frying pan until seeds begin to pop; about 1 minute.
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4
To the frying pan, add crushed tomatoes, garlic, ginger, coriander, cumin, sugar, and salt and cook until mixture bubbles; about 3 to 5 minutes, stirring occasionally.
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5
Drain mung beans, rinse saucepan and return mung beans to the same saucepan.
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6
Add 2 cups of water, bring to boil, cover and simmer for about 20 minutes or until beans are tender.
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7
Drain mung beans and add to the mixture in the frying pan.
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8
Add cilantro and stir to mix well.
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9
Serve immediately.
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10
You can substitute and use red kidney beans, black eyed beans or Garbanzo beans.
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11
If using canned beans, you do not need to soak them overnight.
