Instructions

1. In a large saucepan over medium heat, add in a bit of water and your chopped onion and garlic. Saute for 5 minutes until lightly browned.
2. Rinse your mung beans and place them in the pot with the water and salt. Bring to a boil, cover and cook for 20 minutes.
3. Add in the rest of your ingredients and cook on low for 15-20 minutes until the potatoes are soft. This dish turns out best when cooked on a low heat for a longer period of time. Serve with a side of basmati rice and a squeeze of lemon and black pepper.
4. *Asafetida or hing powder is used in Ayurvedic cooking. It can be hard to find but adds a complexity of flavor that is out of this world. If you love Indian food i highly recommend buying some. Its easy to get at an international grocer or on amazon. If you dont want to buy this you can leave it out. ** Panch Phoran is a seed mix that is also wonderful. Its a mix of nigella seeds, black mustard, cumin, fennel and fenugreek seeds. I get mine off of amazon. If you dont have this using 1 tsp of fennel or mustard seeds is great. *** Do not use whole mung beans (green mung bean) for this recipe. You need to use the split yellow mung bean, you can also sub red lentils.