Ingredients:

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Method:

1. Grind the ginger, garlic and curry leaves from 1 sprig into a paste.
2. Heat the oil in a saucepan.
3. Add the onions and remaining curry leaves and saute until the onions start browning at the edges.
4. Add the ginger-garlic paste, cumin, coriander, and chilli powders, and turmeric, and cook for a couple of minutes, until the paste no longer smells raw.
5. Add the cooked moong beans and salt and stir thoroughly.
6. Let it cook about 10 minutes. Add more water if necessary, until the flavours merge.
7. Add the coconut milk and mix. Then turn off the heat before the mixture returns to a boil.
8. Garnish with the chopped tomatoes and coriander leaves.
9. Recipe Courtesy: Holy Cow Vegan