If you’re trying to incorporate more plant-based protein in your diet and are tired of soupy (or mushy) beans, this is a nice change of pace.

Ingredients
1 cup dry, whole moong beans, soaked overnight (or in hot water for about 4 hrs) and cooked in salted water till soft and firm, but not mushy.
1 tsp cold-pressed extra virgin oil (more oil, if you prefer)
1 tsp whole mustard seeds (optional)
1/2 tsp whole fenugreek seeds (optional)
6 whole curry leaves (optional)
1 cup finely chopped onions
3 tsp finely grated ginger
3 tsp pressed garlic
2 tsp coriander powder
1 tsp chili powder (more or less to taste; or leave out altogether)
1 tsp cumin powder
1/2 tsp turmeric
2 tsp fennel seeds, coarsely ground
1 cup finely chopped tomatoes
1/2 cup grated coconut, fresh, frozen, or dry.
1/2 cup finely chopped cilantro

Directions
Heat oil in saucepan and add mustard seeds. When the seeds begin to sputter, add fenugreek seeds and curry leaves. Wait for about 10 seconds; add onions. Cook till onions are translucent. Then add ginger, garlic, and dry spices. Stir for about 30 seconds. Add tomatoes and 1 1/2 cups. of water; cook covered on medium-low heat till tomatoes are mushy. Add coconut, cilantro, and moong beans. Cook till beans absorb the flavors of the sauce and most of the water has evaporated.

Garnish with coconut. Serve over quinoa or rice or the base of a wrap.