Mung Dhal

1 cup mung
2 1/2 cups water

Bring water and mung beans to a boil and simmer for at least 45 minutes until a soupy consistency.

1/2 teaspoon brown mustard seeds
1 clove crushed garlic
1/2 teaspoon salt (optional)
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon cayenne (optional)

Spray nonstick pan lightly with Pam. Heat to med, or med-hi, add
mustard seeds and cover with a lid. The mustard seeds should pop like
popcorn when heated. If you turn it up too hi or leave it on too long,
you will burn the mustard seeds, so be careful.

When mung beans are very soft and like thick soup, add rest of
ingredients. Serve with or over rice.