7 quarts of water
5 cups of dry mung bean
2 small serrano peppers
half inch cube of peeled ginger
6 cloves of garlic
1/3 cup of red onion
2 and 3/4 tsp of salt
3 tsp of turmeric powder
1 tsp of curry chicken masala
1. Bring water to a boil in a large pot. Add washed mung beans and lower heat to medium-high.
2. Add dry spices to pot.
3. Pulse masala mix in food processor until fine then add to pot and stir.
4. Let the mixture boil at medium-high for approximately 1.5 hours until mung beans are soft (spoon out a sample and the beans should easily smash).
5. Enjoy with brown rice, quinoa or roti.