2 cups mung (Moong) beans
5 cups of water
1 can of coconut milk (you may also substitute plain yogurt)
1 or 2 tbsp of curry paste (to taste)
2 tsp salt
1/2 cup chopped onions (fried until translucent)
3 Tbsp Tomato Paste
Optional:Â 1 cup of cooked diced carrots and/or 1 cup diced tomatoes
Bring beans and water to a boil in a pot twice the size. Once boiling, turn down to simmer and leave on for 30 minutes or until beans are split open and tender. Generally do not drain the remaining liquid, if any.
Add coconut milk, curry pate, salt, chopped onions, and tomato paste to cooked Pojo and Simmer uncovered over low heat for 10 minutes. Serve over rice (Basmati or Jasmine rice are my favorites with Pojo)
NOTE:Â If you do not like curry, you may simply use salt and pepper to taste.Â The coconut milk alone is also very flavourful.