Soak 2 cups of mung beans for a few hours. Cook for 40 minutes to 1 hour with 2 tsp of grated, fresh ginger. Melt 2 tbs butter or ghee or olive oil. Sauté chopped onions and 2 cloves of garlic. Add 1 tsp sea salt, 1 tsp turmeric, ˝ tsp chillies, ˝ tsp garam masala ( or curry powder ) 2 tsp ground cumin. Mix spices to the cooked beans. Serve hot with rice and salads
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