If you can't find dried shallots for the topping use fresh shallots diced very small. You can serve this dip warm or cold. If you'd like a smoother consistency puree mung bean mixture with quinoa after it is cooked.
Ingredients
1 cup dried whole mung beans
¾ cups cooked quinoa
1 tablespoon coconut oil
1 teaspoon olive oil
1 yellow onion diced small
4 garlic cloves diced small
½ medium tomato diced medium
2 teaspoons Indian curry (unsalted)
Sea salt
Freshly cracked pepper
Teaspoon of dried shallots
Instructions
Place mung beans in a deep bowl and cover with water
Let soak for 6-8 hours
Rinse well and set aside
Add coconut and olive oils as well as onions to stock pot and cook over medium heat until onions are translucent
Add garlic and cook for 2 minutes stirring frequently
Add tomato and stir in for 1 minute
Add curry and stir in for 1 minute
Add mung beans and stir covering mung beans well
Add 3 cups of water and bring to a boil
Cover and cook over low heat for about 45 minutes (check and stir every 10 minutes making sure that there is enough water. Add water as needed.)
Taste beans to make sure they are soft
Turn heat off and stir in cooked quinoa
Add salt and pepper to taste
Place dip in dish and sprinkle with dried shallots
Serve dip warm or cold with crackers
**I have prep time to not include soaking mung beans as this is a step you can do without having to be there for the 6-8 hours it takes
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/07/09/curried-mung-bean-dip/