Love this dish! I'm glad BlueMoon double checked the specified quantity of cumin seeds because I usually agree 100% with White Rose Child and I was curious because in the absence of seeing the reviews first, I used the full 3 tablespoons without batting an eye! Of course, cumin is one of my favorite spices in both Indian and Mexican cuisines. I couldn't find split mung beans so used whole without incident. I used a jalapeno chile because that's what I had on hand. I think the lemon juice and coriander really balance out the spices. Thanks, BlueMoonDownUnder! Made for Newest Zaar Tag.
I'm updating my review here, in response to bluemoon's note about the cumin. As said, 3 Tbsp. cumin seeds is an awful lot for most people (in the West, anyway). I just used 1.5 Tbsp, and even that gave it quite an overpowering heat and bitterness. I would say 2-3 tsp of seeds would be good. Any more gives the dish an extreme cumin kick! If you're careful to follow your personal spice instincts, this will have a terrific flavor and be lovely with either rice or flatbreads.
I personally did not like it. The mung beans turned into a mush at the end of the process, despite a large amount of spices that went into it, the result was mediocre.