1 1/2   c            Mung beans or lentils, dry
   9       c            Water
   1       t            Sea salt or rock salt
   1       md           Onion, chopped
   1                    Carrot, diced
   2 1/2   tb           Lemon juice
     1/2   ts           Curry powder, mild
   2       ts           Coriander powder
   1       tb           Ginger root, fresh, minced
   1       tb           Sunflower oil (not optional)
     1/2   ts           Mustard seeds
     1/2   ts           Cumin seeds
   1       t            Tumeric
     1/8   ts           Black pepper
     1/2                Green pepper, chopped
  Soak beans overnight. Drain them and cook with 6 cups
  of water in pressure cooker for 20 minutes, or until
  quite soft. Without pressure cooker, soak beans at
  least 2 to 3 hours. Rinse, then place in large pot
  with 9 cups of water and cook for 40 to 50 minutes, or
  until quite soft.
  In small frying pan, heat oil. Add mustard and cumin
  seeds. When mustard seeds pop, add tumeric, then add
  the warmed spices to the cooked beans. Add all
  remaining ingredients and mix well. Cook for 15
  minutes over medium heat.
  Serve over basmati rice.