Indian Sour Mung Bean Soup

If you are in a hurry, but don't want to sacrifice taste for speed, I highly recommend this simple and spicy mung bean soup. There is very little preparation, most of which can be done while the beans are cooking. This recipe has long been one of my favorites.

Indian Sour Mung Bean Soup

4 cups of water
1 cup of dried whole mung beans
1 cup of plain yogurt
1 cup of water
2 garlic cloves, crushed
2 green chilies, finely chopped
1 teaspoon of ground cumin
1 teaspoon of coriander
1 teaspoon of turmeric
1/2 teaspoon of cayenne
1 teaspoon of salt

Rinse the beans in water, and soak overnight in 4 cups of water. Drain, reserving the soaking liquid.

Bring the soaking liquid to a boil in a large pot. Add the mung beans, and bring to a second boil. Reduce the heat to a simmer, partially cover and cook for about 20 - 30 minutes, or until the beans are tender. Stir occasionally.

While the beans are simmering, mix together the yogurt and 1 cup of water with a fork or whisk. In a small bowl, or mortar and pestle, mash together the garlic, green chillies and spices.

Once the mung beans are tender, add the yogurt water mixture and the spices, chillies and garlic and salt. Simmer for another 20 - 30 minutes, stirring frequently, until the soup thickens. Add the salt at the end of the cooking time. Serve over brown rice, or ladle into a soup bowl.

Serves 4 - 6 people.