Curried Cabbage With Whole Mung Beans

from a borrowed cookbook of Indian Vegetarian food, here for safekeeping--untried, slightly modified. Prep time does not include cooking the beans. The original recipe omits the onion and garlic.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2⁄3 cup  dried  mung beans
• 1  teaspoon cumin seed
• 1  teaspoon black mustard seeds
• 2  hot green chili peppers, minced
• 1  teaspoon fresh ginger, minced
• 5  tablespoons ghee or 5  tablespoons  vegetable oil
• 1⁄4 cup onion, finely chopped
• 2  garlic cloves, minced
• 1  pinch asafoetida powder
• 1  bay leaf
• 1  lb green cabbage, shredded
• 1  teaspoon turmeric
• 1  tablespoon ground coriander
• 1  teaspoon salt
• 2  teaspoons lemon juice
• 1  teaspoon honey

Directions

1. To cook mung beans, drop into 2 quarts boiling water, lower heat and simmer 2 minutes. Remove pan from heat, cover and set aside for one hour. Bring water to the boil again, simmer until tender (up to an hour). Drain and set aside. This step can be done in advance.
2. Combine cumin seeds, black mustard seeds, chilies and ginger in small dish.
3. Heat the ghee or oil in a large pot over moderately high heat. Drop in the spice/seed mixture and fry until the mustard seeds start to pop. Then add the asafetida, bay leaf, cabbage, turmeric and coriander, onion and garlic. Cook, stirring often, for 10-20 minutes or until cabbage is wilted, brown and crisp.
4. Add the cooked beans, salt, lemon juice and honey.