Wash and soak the split green moong beans overnight.
In a pot, heat the oil and fry the Thai curry paste for about five minutes over a medium heat. This process will release the fragrance from the herbs and spices and will add depth of flavour.
Drain all of the water from the moong beans and add them to the pot.
Pour in the water. Increase the heat and bring to a rapid boil.
Once the dal has come to a boil, reduce the heat and allow to simmer.
If there is any foam building on top of the dal, gently skim it off.
Cover and cook for 20 minutes.
Wash and roughly chop the carrot greens and set aside.
Once the dal is almost cooked, (it would have broken down and will be creamy) season with salt.
Add the carrot greens and stir to mix.
Cook further until the carrot greens have wilted.
Taste and adjust seasoning if required.
Serve hot with rice or flat bread.