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

Recipe by Lisa Turner Cuisine: Indian Published on September 12, 2007 Quick and easy, creamy hot and sour mung bean curry Preparation: 10 minutes Cooking time: 40 to 60 minutes Print this recipe Ingredients: 1 cup dried whole mung beans 1 cup plain yogurt 2 cloves garlic, crushed 2 fresh green chilies, seeded and finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1/2 teaspoon ground cayenne 1 teaspoon sea salt, or to taste Instructions: Rinse the mung beans and soak for 6 hours or overnight in several inches of water. Drain and rinse, then add to a medium saucepan and cover with 2 cups of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the beans are tender. Meanwhile, combine the yogurt and 1 cup of water with a fork or whisk in a small bowl. In another small bowl or in a mortar and pestle, mash together the garlic, green chilies and spices to form a paste. Once the mung beans are tender, add the yogurt-water mixture and the spice paste. Simmer for another 20 to 30 minutes, stirring frequently, until the soup thickens. Add the salt at the end of the cooking time. Serve hot over fresh cooked brown rice, or ladle into soup bowls Makes 4 to 6 servings