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In a pot, cover the rinsed mung beans with about 2.5 times the amount of water and bring to a boil. Simmer until the beans are soft and some start to split, about 30 to 40 minutes. (If you have time, soak the beans for a couple of hours or even overnight. This reduces the cooking time. If soaking overnight, you may be able to add the mung beans to the paste directly.)
While the mung beans are simmering, finely chop the tomatoes, green chilis and garlic gloves, and grate the ginger.
Add the oil to a second pot and roast the spices until fragrant.
Add the tomatoes, chili, garlic and ginger and over a medium heat reduce everything to a paste, stirring periodically.
Once the lentils are soft to the touch and the paste has reduced for about 15 minutes, add the moong beans to the spiced paste.
Simmer until the moong has the desired consistency, about half an hour to an hour. Add water as needed.
Season to taste, stir through some lemon juice and the chopped cilantro.
Enjoy by itself, with rice, or pita / pitta bread.

# Meal Prep Tip
You can store the dish in an airtight container for 3 days in the fridge or up to 4 months in the freezer. For best results, thaw overnight. Reheat on the stovetop or in the microwave.

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