Stir-Fried Mung Bean Sprouts

4 Tablesp. butter, ghee or oil
1 Tablesp. fresh ginger, grated
1/4 teasp. hing
1 1/2 teasp. cumin seed
3 1/2 cups Mung Bean Sprouts
12 Tablesp. water
1 /4 teasp. salt
1/2 teasp. black pepper

Method:
1. Melt butter.
2. Roast ginger, hing and cumin.
3. Stir in sprouts, water, salt, and black pepper.
4. Stir-fry until soft.
* Yields 1 cup.
Tastes Great if served with Plain Rice and Tamrind Chutney