Muni's Kitchen

Curried Mung Bean Soup

Ingredients

• 1 cup green Mung Beans
• 1.2l boiling Water
• 1 small Onion, thinly sliced
• 2 tbsp Groundnut/Sunflower Oil
• 1/2 bunch Coriander
• 1 1/2 Green Birds-eye chilli
• 2 cloves Garlic, crushed or grated
• 2 tbsp Lemon juice
• 1 fresh Tomato
• 350g Natural Yoghurt
• 1/2 tsp Cumin Seeds
• 1 tsp Ground Coriander
• 1/2 tsp Ground Cumin
• 1/2 tsp Turmeric
• 1 1/4 tsp Himalayan/Sea salt
• 1/2 tsp Dried Mint
• 1/2 Red Birds-eye Chilli (to garnish)

Method

STEP 1: Rinse mung beans and drain.
Add boiling water to mung beans and boil until mung beans
are cooked and mushy.
STEP 2: Add fresh coriander, green chillies, garlic and
lemon juice to a mini chopper/pestal and mortar and make into a paste.
STEP 3: Heat oil and fry cumin seeds and onions until golden brown.
Add the paste along with the ground coriander, dried mint,
ground cumin, turmeric and salt. Fry spices on a low heat for 30 seconds.
STEP 4: Add chopped tomatoes and cook for approx. 10 minutes on a
medium heat.
STEP 5: Add the cooked tomatoes, spices and yoghurt to
the mung beans, mix thoroughly.
STEP 6: Cook through whilst stirring continuously low-moderate heat,
making sure the yoghurt does not curdle.
Garnish with fresh coriander and red chilli.
Serve with hot chapattis or plain white rice and an onion kachumbar.