Millenium Mung Bean Soup

This recipe adapted from Great Vegetarian Dishes (A.k.a. Mung Bean & Tomato Soup)

Ingredients

• 1 C. whole (or split) green mung beans
• 7 ¼ C. water
• ½ tsp. turmeric
• 1 tsp. ginger, minced
• ½ tsp. fresh green chili, minced
• 2 firm tomatoes, coarsely chopped
• 2 Tbsp. parsley or cilantro, minced
• 2 tsp. brown sugar
• 1 ½ tsp. salt
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. olive oil or ghee
• 1 ½ tsp. cumin seeds
• ¼ tsp. cumin seeds
• ¼ tsp. asafetida
• 1 C. fresh cut green leaves of your choice such as spinach, Swiss chard, collards, etc. (optional)

Instructions

1. Wash and drain mung beans.
2. In a heavy 3 quart saucepan bring to boil the beans, water, turmeric, ginger, and chili. Reduce heat to moderately low. Cover with a tight fitting lid and boil gently for up to 1 hour or until the beans become soft. (Soaking them for at least an hour ahead will speed up cooking time.)
3. Add tomatoes, parsley, greens, sugar, salt, and lemon juice. Continue to simmer for another 5 minutes.
4. Heat olive oil or ghee in a small pan until slightly hot, add cumin seeds and sauté until they crackle and turn golden brown.
5. Sauté asafetida momentarily then add the spices to the soup. Allow the seasonings to soak into the soup for 1-2 minutes.

Yields 4-6 servings

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