![\"\"](\"https:\/\/images.squarespace-cdn.com\/content\/v1\/54f83481e4b0fd351b59b339\/1441635245657-BVNCHZMKRC7SRCXQIW4U\/ke17ZwdGBToddI8pDm48kDk1dm1oSR9gCa1mX4KqzjN7gQa3H78H3Y0txjaiv_0fDoOvxcdMmMKkDsyUqMSsMWxHk725yiiHCCLfrh8O1z4YTzHvnKhyp6Da-NYroOW3ZGjoBKy3azqku80C789l0luj0xCD0oh5KMc0gpox0u-wQWxfQHg04OxgQwaUq2yiAcNt5Kg2tE9yEtYfM4xwaw\/Mung+Bean+Dahl+with+a+Fennel+Seed+Tarka+%28Moong+Dal%29?format=2500w\")
\nHearty Mung Bean and Tomato Soup<\/b><\/p>\n
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\nHearty Mung Bean and Tomato Soup<\/b><\/p>\n
PREPARATION TIME: 10 minutes
\nCOOKING TIME: 45 minutes-1 hour
\nYIELD: enough for 4 to 6 persons<\/p>\n
1 cup whole green mung beans
\n7\u00bc cups water
\n\u00bd teaspoon turmeric
\n1 teaspoon minced fresh ginger
\n\u00bd teaspoon fresh green chili, minced
\n2 firm, ripe tomatoes, coarsely chopped
\n2 tablespoons minced chopped parsley
\n2 teaspoons brown sugar
\n1\u00bd teaspoons salt
\n2 tablespoons fresh lemon juice
\n2 tablespoons mild-tasting olive oil
\n1\u00bd teaspoons cumin seeds
\n\u00bc teaspoon yellow asafetida powder<\/b><\/p>\n
Wash<\/b> and drain the mung beans.<\/p>\n
Boil <\/b>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.<\/p>\n
Add<\/b> the tomatoes, parsley, sugar, salt, and lemon juice. Continue to simmer for another 5 minutes.<\/p>\n
Heat<\/b> the olive oil in a small pan until slightly smoking; add the cumin seeds and saut\u00e9 until they crackle and turn golden brown. Saut\u00e9 the asafetida momentarily; then add the spices to the soup. Allow the seasonings to soak into the soup for 1-2 minutes. Serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"