|Water||1 1⁄5 Liter|
|Mung beans||225 Gram|
|Black mustard seeds||1 Teaspoon|
|Cumin seeds||2 Teaspoon|
|Asafoetida||1 Pinch (Good Pinch)|
|Tomatoes||400 Gram, chopped with the juice|
|Ground coriander||1 Tablespoon|
|Green chili||1 , seeded and halved|
|Sugar||2 1⁄2 Teaspoon|
|Coriander sprigs||6 , chopped (Fresh)|
Place the water and beans in a saucepan.
Bring to the boil, then lower the heat.
Cover and simmer for 45 minutes until the beans are tender and have split open.
In a separate pan heat the oil, add the mustard and cumin seeds and fry until they begin to crackle.
Add the as foetida, if using, and immediately add the cooked beans and stir, being careful not to spatter the hot oil.
Add the remaining ingredients and stir thoroughly.
Cover and cook for 25-30 minutes over a low heat, stirring occasionally to prevent sticking.