1 cup mung beans, soaked overnight in 2 1/2 cups of water
1 tsp turmeric
1/2 tsp cayenne pepper
1 tsp salt
dash of cinnamon
1 bay leaf
3 Tbsp butter or margarine
1 large onion, chopped
1 tsp cumin seeds
5 whole cloves
10 peppercorns
Add the turmeric, cayenne pepper, salt, cinnamon, and bay leaf to the mung beans. Cook the mixture until the beans are soft. In a separate pan melt the butter and add onions, cumin seeds, cloves, and peppercorns. Fry the mixture until the onions are brown and the seeds begin to pop. Add this to the cooked bean mixture and heat everything until it simmers and serve over rice or with chapatis.
Makes 4 servings.