Whole Mung Bean Soup

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• 400g Mung beans (whole green or split green or yellow but green is best
• 2 litres water
• ½ tsp. turmeric powder
• 2 pinch asafoetida or Hing (from Indian stores, health shops or large supermarkets
• Lime juice
• 2/3 tsps of fresh root ginger
• Half an onion (finely chopped)
• Ghee or olive oil
• 1 tsp. each of cumin seeds and coriander seeds
• Rock salt or herb salt
Wash the Mung beans thoroughly and then soak them either over night or for at least four hours before cooking. Heat ghee or olive oil in a pan and add a teaspoon of turmeric powder and 2 pinches Asafoetida. Add the beans and sauté for a few seconds add water and some fresh root ginger. For one part soaked Mung you need about four parts of water. The amounts given above will make 5 generous portions. Leave to bubble away for 30-40 minutes and add more water if necessary. Continue to cook until all the beans are soft and broken up. If you use a pressure cooker, the soup needs cooking for only 8 minutes once the vessel has come to pressure. You can then turn off the heat and leave the pot to cool for a further 10 minutes before opening it. Once the beans are cooked, heat some ghee or olive oil in another pan; add onions and sauté lightly for a minute until soft but still aromatic. Now add some finally chopped fresh root ginger. Next add one teaspoon of cumin and coriander seeds), some rock salt into the Mung beans and continue to simmer for a further few minutes. Serve the soup warm with a good squeeze of lime juice, and some fresh coriander leaves, finely chopped and stirred into the soup. If you feel like a little variety, you can also add mixed green leafy vegetables. You can also blend the soup for a better consistency and flavor.