Mung Beans in Coconut Curry

Wash and drain the mung beans. Set aside.

Heat oil in a medium pot over medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for 45 seconds, or until they are a darker brown. Add garlic and sauté for 3 to 4 minutes, until brown but not burned. Stir in tomatoes then add ginger, coriander, turmeric, salt and cayenne (if using). Stir and sauté this mixture (masala) for 5 minutes or until oil glistens. Add water and mung beans, bring to a boil, then reduce the heat to low, cover and cook for 30 minutes, stirring once or twice. Taste beans to make sure they are cooked.

Stir in coconut milk and increase the heat to medium high. Bring to a boil and turn off heat (if you want your curry thicker, simmer it for 5 to 10 minutes more over medium-low heat). Stir in fresh cilantro and serve.