Mung Bean Soup ~ Cure For The Common Cold

Photo: Chef Somer

Ingredients

1 cup of mung beans

1 teaspoon a few of oil

1 teaspoon cumin seeds

1/2 teaspoon asafetida

1 teaspoon black mustard seeds

1/2 teaspoon fenugreek seeds

2 teaspoons turmeric

1 tablespoon cayenne

1/2 teaspoon ground cumin

1 teaspoon ground coriander

1 small onion, chopped

1/2 tablespoon dried red chilies

1 teaspoon Indian Chili powder

1 inch piece of ginger, peeled and grated

a small handful of dried curry leaves

3 stalks of celery, chopped

1 clove garlic, minced

1 carrot, chopped

1 can of coconut milk

1 small juice from lime

salt and freshly cracked black pepper to taste

Preparation

In a large pot, heat the oil over medium heat. When hot, add the cumin seeds, mustard seeds and fenugreek seeds. Stir and fry until the mustard seeds turn grey and begin to pop. Now add the turmeric, cayenne, ground cumin, ground coriander and asafetida. Stir and then add the onion, green chilies, curry leaves and ginger. Stir occasionally and fry for a few minutes.

Soak the mung beans overnight in enough water to cover the tops. Drain and transfer to a large pot, cover with water, bring to a boil, reduce the heat to low, and simmer covered until the beans are tender - roughly 20-40 minutes. Drain and set aside.

Now add the celery, carrots, and onion - cook for another few minutes.

Add the cooked mung beans to the pot, along with the coconut milk, lime juice, salt and pepper, and roughly 1 cup of water. Bring to a partial boil, reduce the heat to medium low and simmer for about 5 - 10 minutes.