are they already cooked & in brine?
I do a recipe for mung beans that are in their dry state first. I wash & then soak them overnight.
wash again the next day, place in a pan with boiling water & salt, boil until it's all mushy - not too watery though.
In a different pan put some oil & heat, add some thinly sliced onions and cook until very soft.
Add some chopped tinned tomatoes and cook down until reduced by abot half.
Add some crused garlic, ginger, green chillies, tumeric & ground coriander, stir well & cook for a further 2 minutes.
Pour in the mung bean mixture and stir well again, bring to a simmering point, add fresh coriander & serve with asian cooked vegetables and chappatis.