Soak mung beans in 3 cups water for 5-6 hours. Drain the water.
Put the soaked beans in the blender followed by the rest of the ingredients, except the oil and cilantro. Blend the mixture coarse. Add a little bit of water to facilitate blending. Mix in cilantro.
Heat oil in a wok. I am not used to measuring the oil temperature with a thermometer. The trick to check if the oil is ready to is to drop a small piece of the batter in the oil after it's been heating for 5 minutes at medium heat. If the piece of batter hits the bottom and rises up right away, it means the oil is ready.
Take a teaspoonful of batter and pour it carefully into the oil. Fry till the fritters become golden brown, the color of donuts.
Serve hot with cilantro chutney and/or dates and tamarind chutney.