Place soaked mung beans into boiling water with a little salt and cooked, covered for 5 – 10 minutes, or until soft. Drain.

Heat oil in skillet until hot. Add mustard seed, cumin seed and urad dahl. Sauté lightly, then add chilies and curry leaves. Add mung beans and salt and sauté 2 – 3 minutes to combine flavors. Cool.

Add tomatoes, onions and lime juice if desired. Salt to taste.

* Keeps in refrigerator for up to a week.