Wednesday, November 24, 2010

Mung Bean Soup, the ISKCON way

Whole Green Mung Beans / Yellow Split Mung Beans - 3/4 cup
Baby Spinach - 3 cups
Olive Oil - 1 tbsp
Cumin Seeds - 1/4 tsp
Fennel Seeds - 1/4 tsp
Fenugreek Seeds - 5
Hing / Asafoetida - 1/4 tsp
Ginger - 1/2 inch, grated
Coriander Powder - 1/2 tsp
Turmeric - a pinch
Lemon Juice - 2 tsp

Cook the mung beans in a cooker with a pinch of turmeric, salt and sufficient water. Keep aside.

Heat oil in a skillet. Add cumin seeds, fennel seeds, fenugreek seeds, hing, ginger. Saute for a minute.

Add the baby spinach and toss till the leaves wilt.

Add the boiled mung beans, coriander powder and adjust seasoning. Add a little water if required. Bring it to boil and simmer for a few minutes. Remove from heat, add the lemon juice and serve.

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