December 11th, 2008 RECIPE ~ Coconut Mung Bean Soup
Although this soup takes an hour to prepare, it has a soothing quality that is so easy on the digestion, with wonderfully refreshing flavours from the coconut milk, fresh herbs and tangy yogurt. 1 cup mung beans (whole or split) pinch of salt 1/2 tsp turmeric 1 tsp fennel seeds, crushed 6 cups water 2 tbsp ghee or sunflower oil 1 small onion, chopped fine 1 small carrot, peeled and diced 1 clove garlic, finely chopped 1-inch piece ginger, finely chopped 1 tsp garam masala 1/2 tsp red chili pepper flakes 1 tbsp tomato paste 1 cup light coconut milk 1 tbsp finely chopped fresh dill, mint, basil or cilantro 1 tbsp lemon or lime juice GARNISH Raita or plain yogurt Wash mung beans thoroughly (if you have time, soak whole mung beans for an hour before cooking)
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RECIPE ~ Coconut Mung Bean Soup