Place extra-virgin olive oil, grapeseed oil, garlic, coriander seeds, and turmeric in a blender.
Meanwhile, in a medium saucepan, heat 1 inch of vegetable oil to 325°.Add half of the sliced onions and fry, stirring occasionally, until browned and crisp, about 7 minutes.
Using a slotted spoon, transfer the onions to paper towels to drain.Repeat with the remaining onions..In a small skillet, melt the remaining 1 tablespoon of butter.
Add the cumin seeds and dried chiles and cook over moderately high heat until fragrant, about 30 seconds.Scrape the cumin-chile butter into the mung beans and stir in the lemon juice, cilantro and tomato; season with salt.
Ladle the bean stew into bowls, top with the fried onions and serve.. Make Ahead.
The beans can be refrigerated for up to 3 days.Add the lychee juice, lime juice and Lemongrass Syrup and shake well.
Strain into an ice-filled highball glass, stir in the club soda and garnish with the lychee and lime wheel.. Save.(Keep screen awake).head of garlic, top fourth cut off.
lobster stock (see Notes).Cognac, divided.
(Editor: Basic Switches)