Green Beans with Split Mung Dal

Place green beans into boiling water for 6 minutes, drain and rinse with cold water.

In wok or frying pan, heat oil and add the garlic and ginger. Stir for 10 seconds. Now add the green beans and the spices. Stir fry for 3-4 minutes.

Next, add the mung dal and the cup of water. Bring to boil and then lower heat and simmer for 15 minutes uncovered.

Make a slurry out of the corn starch and 2 Tbsp. of water. Bring the pan back to a boil and add the slurry and mix until thickened.

Serve over basmati rice with flatbread and/or samosas, and an assortment of pickles.