Pre-soak the mung beans in water, at least 8 hours.

Heat a heavy-bottomed pot to medium. Add cumin, coriander, ginger and turmeric and toss constantly while they heat for a minute to release aromatics, then add the coconut oil and heat another minute.

Add the vegetable stock, coconut milk (if using), mung beans, and millet. Cover and bring to a boil, then reduce to low heat and simmer for about 40 minutes or until the beans the millet are soft and creamy. Stir every so often to make sure it doesn't stick to the bottom.

Serve topped with fresh coriander, lime juice, and sea salt to taste.