Preptime: 5 minutes
Cooking time: 30minutes
Yields: 4 servings
2 teaspoons coconut oil
1 cup split mung beans, dried
1.5 cups broth or water
2 cups coconut milk
1/2 cup fresh cilantro
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon fennel seeds, toasted and ground salt, to taste
Heat a pot with coconut oil and add mung beans, spices and herbs.
Stir for 1-2 minutes or until fragrant. Add broth and coconut milk.
Chop cilantro. Add to the pot and stir.
Bring to a boil, then reduce heat to a medium-low flame and simmer for 30-40 minutes or until mung beans are soft.
If you want your mung beans to be thicker like the consistency of refried beans, cook longer.
Serve over rice and top with avocado and/or roasted veggies.