1 1/2 c  Whole, dried mung beans
1 c  Light brown sugar
1 tb Ginger, chopped

Soak the mung beans in 2 c cold water for 30 minutes. Remove any beans that
float to the top. Drain. In a large pot, combine beans with 7 c cold
water. Simmer, uncovered, over medium heat for 30 to 35 minutes. With a
slotted spoon, remove any floating skins. Stir in the sugar & ginger.
Cover, reduce heat to low & continue cooking for 15 minutes. Serve hot.