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gingercooks
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In a large saucepan over medium heat, add in a bit of water and your chopped onion and garlic.
Sauté for 5 minutes until lightly browned.
Rinse your mung beans and place them in the pot with the water and salt. Bring to a boil, cover and cook for 20 minutes.
Add in the rest of your ingredients and cook on low for 15-20 minutes until the potatoes are soft. This dish turns out best when cooked on a low heat for a longer period of time. Serve with a side of basmati rice and a squeeze of lemon and black pepper.