Spicy Mung Bean Soup with Coconut Milk

Spring tempts and tickles with rather frosty tendrils, but the tease is not enough to resist the lure of a warming bowl of nourishing soup. Craving mung beans, I came up with this creamy soup that includes a good little handful of hot peppers, but the coconut milk tempers the chilies and the spice resulting in a flavorful but somewhat subdued dish that goes well with some nutty brown basmati rice. An added bonus is that the soup tastes even better the next day. Next time I make this, I'm going to increase the spices a wee tad and add dried red chilies for a slightly fiery undertone.

Spicy Mung Bean Soup with Coconut Milk

Recipe by Lisa Turner Cuisine: Indian Published on March 3, 2009 Sweet tender green mung beans in a creamy warming broth of coconut milk, tomato and spices Preparation: 10 minutes Cooking time: 35 minutes Print this recipe Ingredients: 1 cup dried mung beans 1 tablespoon ghee, butter or oil 1 teaspoon brown mustard seeds 1 clove garlic, minced or crushed 1-inch piece fresh ginger, minced 4 to 5 green chilies, seeded and finely chopped 1/2 teaspoon asafetida handful of fresh or dried curry leaves 1/2 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon cayenne 1 tomato, finely chopped 3 cups water 1 14 oz (400 mL) can of coconut milk juice from 1 lemon (3 tablespoons) 1 teaspoon jaggery or brown sugar 1/2 teaspoon garam masala 1 1/2 teaspoons 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. Set aside. Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, add the mustard seeds and cook for 30 to 60 seconds or until they begin to sputter and pop. Immediately add the garlic, chilies and ginger, and stir for a minute or two. Toss in the asafetida, curry leaves, turmeric, cumin, coriander and cayenne, stir once, and then add the tomato. Cook for a minute or two and then add the water and the mung beans. Simmer over medium heat for 15 minutes and then stir in the coconut milk. Simmer for another 15 minutes or until the beans are tender. Add the lemon juice, salt, sugar and garam masala. Simmer for another few minutes and serve hot. Makes 6 servings

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