A contemporary soup that is delicious. The hearty mung beans, spices and herbs come together beautifully. This dish is also extremely healthy.
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3 tablespoons oil 3-5 dried red chilies, or 1 per bowl 1 onion finely diced 1 teaspoon fresh ginger paste 1 1/2 teaspoon fresh garlic paste 1 tablespoon ground coriander powder 1 teaspoon ground cumin powder 1/2 teaspoon turmeric 1-2 teaspoons red chili powder or to taste 1 cup packed fresh cilantro 1 teaspoon dried oregano 1 teaspoon dried thyme 1 1/2 cup whole mung beans soaked overnight 1/2 kilo fresh spinach (if adding) 8 cups water or chicken stock Salt and pepper to taste Toppings Garam masala Spring onions cut in rounds Lime wedge
Add oil to pan and heat. Add the onions and fry till golden brown. Add ginger and garlic and cook for 2-3 minutes. Mix in the coriander powder, cumin powder, chili powder, turmeric powder, thyme, oregano and 1/2 the fresh cilantro. Cook for 2-3 minutes till the flavors are released. Add the mung beans and the water or stock and cook till the beans are just done and have a bite. Add spinach and simmer till they are cooked, about 5-8 minutes. Remove 1/2 the beans and set aside, if other things come along, it is fine. Purée using a blender or hand blender till smooth. Return to pot, you should have a thick soup. If not, simmer till thick and adjust the seasonings. Add most of the mung beans back, reserve about 1 large tablespoon for topping. Can be made and stored in fridge for 1-2 days. Warm soup. Pour into bowls and top with the mung beans, a sprinkling of garam masala and some spring onions and the lime wedge.
NOTE: You can leave out the chicken stock, or substitute a good quality vegetable stock, to make this recipe vegan.