Mashed Mung Beans

(1 cup) 1/2 Cup Mung Beans (1 and 1/2 Cups)
(4) 2 Garlic Cloves (4)
(1/2 tsp) 1/4 Tsp Salt (1 Tsp)
(5 cups) 2 and 1/2 Cups Water (5 Cups)

Clean, wash and cook mung beans with garlic, salt and water for 20 whistles. Allow it to cool, Open the cooker and mash the mung beans.

Alternate: Allow all the above to boil. Simmer in low for 45 minutes.

(2 tsp) 1 Tsp Ghee (1 Tbsp Oil)
(1/2 tsp) 1/2 Tsp Cumin Seeds (1 Tsp)

(1/2 cup) 1/4 Cup Shallots, Chopped (1/2 Cup)
(4) 2 Serrano Peppers, Chopped into 2 Lengthwise Pieces (5)
(2 tsp) 1 Tsp Garlic, Grated (1 Tbsp)
1 Sprig Curry Leaves

Heat ghee in a pan, add cumin seeds, when it starts to crackle, add shallots, serrano peppers, garlic, curry leaves, saute till onion becomes translucent. Add fried items to the mashed mung beans, mix well.

(1/2) 1/4 Tsp Coriander Seeds (3/4)
(1/4) 1/8 Tsp Whole Black Peppers (1/2)
(1? tsp) 3/4 Tsp Salt (1 and 1/2 Tsp)
(1 and 1/2) 1 Cup Water (2 Cups)

Add coriander seeds, whole black peppers, salt, water to the mashed mung beans and mix well. Allow it to boil for 5 minutes, switch off the stove.

1 Tsp Ghee
2 Tbsp Cilantro Leaves, Chopped

Add ghee, cilantro leaves and mix well.

Source: Mom
Taste Note: Tastes AWESOME
Yields: 2 and 1/2 Cups
Serves: 2