Cook Mung Beans:

Wash the mung beans and allow them to drain, then transfer to a 7-inch (17-18 cm) saucepan. Include the bay leaf, cardamom pod, cloves, cinnamon stick, and dried fenugreek leaves. Add water until the beans are submerged by roughly 2 inches (50 mm). Heat to a boil on high, then lower to a simmer and cook for 28-35 minutes until soft.

Slice Carrots and Onion:

While the beans cook, cut off the carrot ends and slice into thin ribbons. Put these into a bowl. Cut off the onion ends, halve it, remove the skin, and slice as finely as possible; add to the carrots.

Make Pickling Brine:

In a 6-inch (15 cm) saucepan, mix the vinegar, water, sugar, and 1½ tsp salt. Bring to a boil over high heat while stirring to dissolve the solids. Pour this brine over the carrots and onion, stir, and allow to cool.

Prepare Garlic-Chili Oil:

Peel the garlic and crush into a paste in a small bowl. Stir in the dried chili flakes and groundnut oil; set aside.

Drain and Remove Spices:

Once the mung beans are done, pour off the liquid. Pick out the cloves, cardamom pod, bay leaf, and cinnamon stick. Move the beans to a large bowl.

Mix Salad Ingredients:

While the beans remain hot, pour in the garlic-oil mix and the pickled vegetables (keep the pickling liquid). Stir thoroughly. Adjust seasoning by adding some reserved pickling liquid and extra salt if desired.

Rest and Add Cilantro:

Leave the salad to rest for at least 5-10 minutes so flavors meld. Right before serving, chop the cilantro and fold it in.