Ingredients for 4 people
- 200 g mung bean
- 1 litre of water + (200ml)
- 2 teaspoons of ghee
- 1 teaspoon cumin seeds
- 1 teaspoons black mustard seeds
- A generous pinch of Asafoetida
- 2 cloves of garlic, minced
- a pinch each of curry and coriander leaves
- 1/2 teaspoon of safran
- 1/2 teaspoon of masala powder
Wash and soak the beans overnight in a generous amount of water. The next day drain and then in a large, uncovered pot over medium heat, cook the beans in 1 litre of fresh water, for 30 minutes. Add the remaining 200mL of water and cook for a further 15
minutes. Once the mung beans are cooked, make the tarka.
Heat the ghee in a small saucepan, add the mustard seeds, cumin and asafoetida. After a
few moments, add the minced garlic, then the curry and coriander leaves, the safran and the masala. Quickly whisk the ingredients together and pour the mixture over the bean soup. Add salt and cook for 2 more minutes before serving.
You can add lemon juice, and fresh cilantro to your soup, if desired.