Mung Bean Coconut Masala

1 tbsp coconut oil

1 tsp cumin seeds

Heat oil in a pressure pan or instant pot. Once hot, add cumin seeds, allow to crackle.

3 tbsp garlic cloves, chopped 

Sauté garlic, in low flame until brown.

2 cup tomatoes, chopped

Add tomatoes, stir to combine.

1 tbsp ginger, grated

1 tbsp ground coriander

1/2 tsp turmeric powder

1/4 tsp ground black pepper

1 and 1/4 tsp salt

3/4 tsp red chili powder 

Add all the above, sauté for 5 minutes.

1 and 1/2 cups water

Add water. Allow to cook for 3 whistles. Allow to cool. Mash the beans.

1 can coconut milk

Add coconut milk. Stir to combine, once the curry comes to a boil, turn off the heat.

juice from 1 lemon

cilantro leaves, chopped

Stir in lemon juice and cilantro.

Note: If doing in Instant pot, put on manual for 10 minutes in HIGH pressure. Do natural release and add coconut milk, cilantro and lemon juice.

Taste Note: Tastes AWESOME

Source: heynutritionlady