Hearty Mung Bean and Tomato Soup

High protein never tasted so good

COOKING TIME: 45 minutes-1 hour
YIELD: enough for 4 to 6 persons

1 cup whole green mung beans
7¼ cups water
½ teaspoon turmeric
1 teaspoon minced fresh ginger
½ teaspoon fresh green chili, minced
2 firm, ripe tomatoes, coarsely chopped
2 tablespoons minced chopped parsley
2 teaspoons brown sugar
1½ teaspoons salt
2 tablespoons fresh lemon juice
2 tablespoons mild-tasting olive oil
1½ teaspoons cumin seeds
¼ teaspoon yellow asafetida powder

Wash and drain the mung beans.

Boil the beans, water, turmeric, ginger, and chili over high heat in a heavy 3-litre/quart saucepan. Reduce heat to moderately low. Cover with tight-fitting lid and boil gently for up to 1 hour or until the beans become soft.

Add the tomatoes, parsley, sugar, salt, and lemon juice. Continue to simmer for another 5 minutes.

Heat the olive oil in a small pan until slightly smoking; add the cumin seeds and sauté until they crackle and turn golden brown. Sauté the asafetida momentarily; then add the spices to the soup. Allow the seasonings to soak into the soup for 1-2 minutes. Serve hot.

Posted in Soups.