Method: In a large pot,saute the onions in the oil until tender but not browned. Add the garic and spices and cook for 1 minute. Add the mung beans and vegetable stock, and stir well. Bring th e mixture to a boil and simmer gently for 30 minutes, or until the beans are very tender. Stir occasionally to prevent the beans from sticking.
Cool the bean mixture slightly, place it in a food processor, and stir until smooth. Reheat the bean mixture, then divide it among 4 bowls. Sprinkle the toasted coconut on top, and serve.

Yield: 4 Servings

Per Serving: Calories 299, Carbohydrates 15g, Protein 4g, Fat 24g, Fiber 5g