1 lbs of whole mung beans, soaked overnight
1/2 cup sliced shallots
2 garlic cloves, minced
1 large poblano pepper, roasted on the burner, then peeled, seeded and minced
1 cup minced tomatillos
1 TBSP coconut oil
1 TSP cumin seeds
1 TSP turmeric
1 TBSP minced and peeled fresh ginger
1 TSP coarsely ground black pepper corn
1/2 cup fresh cilantro (or dried cilantro leaves)
Himalayan salt (or sea salt)
5 cups water
In a pressure cooker, heat the oil over medium heat and add the cumin seeds. Cook for 2 min until fragrant. Add the shallots, ginger, and garlic and cook until translucent, about 4 min. Stir in the poblano pepper, drained beans, tomatillos, ginger, black pepper, turmeric and the water. Bring to a boil. Seal the pressure cokker and follow the manufacturer's instructions to bring up the pressure. Cook for 8 minutes. Remove the pressure cooker from the heat and let stand, covered, until the pressure releases. Open the pressure cooker and stir in the cilantro and salt to taste. If the micture is too thick, stir in water and return to a boil. Serve hot.
If you don't have a pressure cooker, use a large stew pot and cook until the beans are tender for about 45 minutes. Add more water if necessary.
Inspired by Flavorwalla cookbook by Floyd Cardoz