Moong beans yummy daal recipe

170g whole moong beans (can find in Holland & Barrett/Julian Graves/local asian supermarket);
60ml cooking oil (I reduced this amount to 30ml and couldn't taste the difference);
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1 tsp turmeric powder
1 tsp garam masala
1 tsp chilli powder
2 tsp tomato puree
1 tsp salt
4 tsp soy sauce
500ml (15 fl oz) water
Handfull of fresh, chopped coriander

The moong beans need to be covered with water (about 1200ml or 40 fl oz) and soaked overnight, or for around 10 hours. Then wash them thoroughly, removing any inpurities, drain and put to one side.

Heat the oil in a large pan/wok and add the cumin and mustard seeds. Leave them to cook for a few seconds and then add the moong beans, turmeric, garam masala, chilli powder, tomato puree, salt and soy sauce. Cook for about 2-3 minutes, stirring all the while. Then add the water and bring to the boil.

Cover the pan and reduce the heat, simmering gently for about 30 mins, stirring every 5 mins or so. Finally add the fresh coriander, serve and enjoy!