Moong Dal by Katy Wallace

Ingredients

• 1 cups whole, dry mung beans, soak overnight
• 3 cups water
• 1/4 cups ghee or oil
• 1 tsp cumin seeds
• 1-2 tsp turmeric
• 1/2 tsp cayenne
• 1/2 Tbsp. ground coriander
• 1 Tbsp. ground cumin
• 1 medium diced onion
• 1 in. piece grated ginger
• 3-4 diced jalapenos
• 1 medium diced tomato
• sea salt to taste
• 1/4 cup fresh cilantro