Mung Bean Soup

On popular demand from our students, we propose to publish a recipe a day. These are cooked and served to students during their study at Shrimath, by Smrithi, ably assisted by Shobha and Kamal.

Ingredients (Serves 4)

1. Whole Green lentil ( Mung) – 1/2cup

2. Red onion – 2 medium sized

3. Tomatoes – 2 medium size

4. Cinnamon stick – ½ inch piece

5. Salt &Pepper – To taste

6. Bay leaf – 1 small size

7. Turmeric powder – ¼ tsp

8. Coriander finely chopped ( 2tbsp)

Mung Beans

Method

1. Wash the lentils and put them in a pressure cooker.

2. Roughly chop onion and tomatoes and put them along with the lentils.

3. Add rest of the ingredients to the pressure cooker add 2 cups of water and pressure cook them for 4-5 whistles.

4. Open the cooker when the pressure is out and let it cool to room temperature.

5. Discard the cinnamon and bay leaf before grinding.

6. Use a blender to make into a smooth flowing paste.

7. Strain the paste using a soup strainer. Add enough water as per the consistency required , bring them to a boil adjust the salt. Serve hot with coriander leaves.

Tip: It helps if the green lentils are soaked for at least 2 hours before. If its not soaked give extra 4 whistles in pressure cooker.

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