• 1         cup Moong Beans
• 1/4      cup oil
• 1/2      tsp jeera(cumin whole)
• 1         medium onion, peeled and sliced (2 oz)
• 1         medium tomato, diced small
• 1/2      tsp crushed garlic
• 1/2      tsp crushed ginger
• 1         jalapeños crushed
• 1/2      tsp red chilly powder
• 1         tsp dhana jeera(Coriander and cumin powder)
• 1/4      tsp haldi(turmeric powder)
• 1         heaped tsp tomato paste
• 1/2      tsp salt(or to taste)
• 1         tbsp chopped fresh dhania(cilantro)

Instructions

1. In a medium bowl, soak Moong overnight.  It will double in size.
2. In a medium saucepan heat oil, add jeera and sliced onions.  Fry the onions, stirring a few times, till they turn golden brown.  About 5 minutes.
3. Add the diced tomato, garlic, ginger, jalapeños, chilly powder, chana jeera and haldi.  Turn the heat to medium and cook stirring occasionally till the oil separates, about 10 minutes.  
4. Add the tomato paste, 2 cups water and the Moong beans.  Cook on medium high till the beans are soft to the touch.  
5. Add  the salt and cook for a couple of minutes.
6. Serve hot, sprinkled with fresh dhania.
7. Serve it with rice and or chapati.