1 cup whole green mung beans 2 cups water plus 1/2 tsp salt (to cook beans) 1 tbsp sunflower oil 1/2 tsp mustard seeds 1/4 tsp hing 1 bay leaf 1/2 tsp Tumeric 1 tsp mixed cumin and coriander powder 2 cups water (to achieve soup) 1 1/2 tsp ginger, chopped 1/2 tsp garlic, chopped 1 tsp salt 1 1/2 tsp lemon juice 1 tsp raw sugar cane (optional)
Soak the mung beans overnight in water. Clean and finely grind ginger and garlic. Drain the mung beans, wash them two times and cook in a pressure cooker with the indicated amount of water until tender. It takes around 25 minutes, according to your pressure cooker. (The beans have to be broken.) If you use a regular pot, it will take 40-45 minutes for the beans to be fully cooked. Heat the oil or ghee in a large deep saucepan and add mustard seeds. When mustard seeds pop, add hing, bay leaf, turmeric, cumin, coriander, ginger and a pinch of black pepper. Mix well and do not allow to burn. Place the cooked beans with the fresh water and the remaining ingredients into the saucepan. Bring to a boil then simmer for a few minutes more. Add Lemon and Enjoy!
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