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.