Mung bean soup with Indian spices
Ingredients
3/4 cup mung beans
2 potatoes, peeled and diced
1 carrot, peeled and diced
1 medium or 2 small onions
2 cloves garlic
3 tbsp vegetable oil
1,5 vegetable stock cubes
1 tsp ground cumin
1 tsp mustard seeds
3/4 tsp turmeric
1/2 tsp garam masala
1/2 tsp chana masala mixture (optional)
salt
water
Directions
Chop onion and garlic and fry in oil in a pot, stirring occasionally. Add the ground cumin, turmeric and mustard seeds and heat for half a minute. Add the mung beans and about 2,5 cups of water. Boil about 15-20 minutes. Add potatoes, carrot and some more water. Boil for another 20 minutes and keep adding small quantitites of water. Add the vegetable stock cube, garam masala and chana masala mixture if desired. Mix and add salt if needed. Heat on low fire until mung beans have become soft and are starting to break apart. Remove from heat, let cool for a few minutes and puree the soup a bit, to break larger chunks of carrots and potatoes. Do not puree entirely. Serve immediately.
Serves 4-5.
