Step 1

Cover the beans with hot water in a large bowl and let them soak for 1 hour. Drain, then place the beans in a large pot. Cover with fresh water about 1 inch higher than the top of the beans, and add 1 teaspoon of salt. Bring to a boil over high heat and cook for 20 minutes, uncovered. Lower the heat if necessary to keep at a boil without boiling over, stirring occasionally. Once cooked, the beans should be slightly expanded and have a similar texture to canned lentils – slightly firm and not mushy. Drain the excess water from the beans and set aside.

Step 2

Heat a non-stick pan over medium heat with the oil or vegan butter. Sauté the shallot and garlic for about 1 minute, until soft and fragrant. Add any chopped veggies you’d like just after cooking the shallot and garlic. Allow the veggies to mostly cook before adding the mung beans (you don’t want to overcook the beans or they will get mushy).

Step 3

Add the cooked beans, nutritional yeast, turmeric, paprika, and black pepper; stir to combine. Cook for another 3 minutes, stirring occasionally. Stir in the coconut cream, allowing it to soften and melt on the bottom of the pan. Combine well and cook for about 1 more minute.

Step 4

Remove the pan from the heat and stir in the chives and kala namak, if using. If not using kala namak, add more sea salt to taste. Store in the fridge and consume within 3 days.