Submitted by Shell

1 cup mung beans
2 1/2 cups water

Bring water and mung beans to a boil and simmer for at least 45 minutes until a soupy consistency.

1/2 teaspoon brown mustard seeds
1 clove crushed garlic
1/2 teaspoon salt (optional)
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon cayenne (optional)

Spray nonstick pan lightly. Heat to med, or med-hi. Add mustard seeds and cover with a lid. The mustard seeds should pop like popcorn when heated. If you turn it up too hi or leave it on too long, you will burn the mustard seeds, so be careful. When mung beans are very soft and like thick soup, add rest of ingredients. Serve with or over brown rice

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