in an attempt to be prepared for a week of work i cooked a bunch of mungbeans, but only used bits at a time and never actually cooked with them until tonight. i have to say i am very happy with my quick little dal i made using only simple ingredients and just-harvested greens from the garden.
finely chop about 1/8 cup onion, a few cloves of garlic, and a two inch piece of ginger. heat up some coconut oil and toss in the onions until they start to brown, then add the garlic and the ginger a minute or so later. when the pan is still hot toss in about 1 1/2 cups of cooked mung beans and about a 1/4 cup coconut milk and 1/4 cup non-dairy milk (i used hazelnut, but you could also use all coconut milk if you are feeling the need for some fatty goodness). add some spices: black pepper, coriander, mustard seeds, a few fennel seeds, a bit o’ cardamom, and some braggs and let it mix well. toss in the greens or other veggies at the last minute, just enough to wilt them.
this takes only about 15 minutes. yummers.