Mung Bean Lentil Curry

Instructions

1. Soak the mung beans overnight in water. Drain and wash in fresh water removing any grit.
2. Place the onion, garlic and oil in a pressure cooker with the lid off. Cook until the onion turns translucent.
3. Add the cumin, coriander and turmeric powders and form a marsala paste. Add mung beans and the measured water. Seal with the lid and place under pressure for about 20 minutes. Remove from the pressure.
4. Wash the red lentils in water and add to the pressure cooker and cook under a gentle heat for about 20 minutes until the lentils have melted and discoloured. Stir occasionally.
5. Just before serving combine in and garnish the dish with coriander leaves and optional pomegranate.