Lalla Mussa Daal

Ingredients:

1/2 cup black mung beans (can substitute green)
1/4 cup green mung beans
1 indian bay leaf
1 green chili, seeded
1/2 inch ginger
3 cloves garlic
1/2 onion (optional)
1 teaspoon oil
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon fenugreek leaves
3/4 cup tomato puree
1/2 cup coconut milk or cooking cream
2 tablespoons vegan butter
salt, to taste

Soak the beans and simmer with the bay leaf until cooked through. Drain, remove bay leaf, and set aside.

In a blender, puree the chili, ginger, garlic, and onion. Add to the pan with some oil and cook for a few minutes. Add the chili powder and coriander and stir until aromatic. Add the fenugreek leaves, tomato, coconut milk, butter, and salt. Bring to a simmer. Garnish with ginger strips if desired.