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Warm up a large pan with a little oil and then, add the cumin seeds. Stir and cook on medium-high heat for about 1-2 minutes or until fragrant.
Then, add the onion with a pinch of salt. Cook for 3-5 minutes while stirring often.
Add garlic, ginger and ground spices, stir and cook for 2 more minutes or until fragrant. Watch so the garlic doesn't burn.
Add the tomatoes, rinsed mung beans and vegetable broth. Stir to combine, bring to a simmer and cover.
You can turn down the heat to low-medium and keep simmering for about 30 minutes stirring once in a while.
Add the coconut milk and lime juice and stir to combine.
Keep cooking uncovered to warm it up and to reach desired consistency (about 7-10 minutes).
Stir in the cilantro and adjust the seasoning to your preference, then serve over rice and/or with a side of bread.