Ingredients Jump to Instructions ↓

  1. 3/4 cup 120g / 4 1/5oz Yellow split mung beans

  2. 1/8 teaspoon 0.6ml Tumeric

  3. 3/4 cup 177ml Grated potatoes

  4. 3/4 cup 46g / 1.6oz Thinly-sliced onions

  5. 2 cups 474ml Grated cucumber

  6. 1 1/2 teaspoons 7 1/2ml Salt

  7. 1/4 cup 59ml Peanut oil

  8. 3/4 teaspoon 3.8ml Cumin seeds

  9. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  10. Juice of 1/2 lemon

  11. 2 tablespoons 30ml Chopped cilantro leaves

Instructions Jump to Ingredients ↑

  1. Wash and pick over the mung beans, then put in a large saucepan with the tumeric and 2 1/2 cups water. Bring to a boil, then reduce heat and simmer, partially covered, for about 30 minutes -- until the beans are tender. Stir occasionally.

  2. Puree coarsely, then measure and add enough hot water to make 5 cups of puree. Add the potatoes, onions, cucumbers, and salt to the puree, and bring to a boil, stirring, over medium heat. Reduce the heat and simmer for about 5 minutes. At this point, you can remove the soup from the heat and keep until you are ready to serve.

  3. When ready to serve, bring the soup to a simmer. In a small pan, bring the oil to the smoking point, add the cumin and black pepper, and fry until the cumin turns dark brown -- a couple seconds. Remove from heat quickly and pour into the soup. Stir in the lemon juice and cilantro leaves and mix thoroughly. Taste for seasoning, and serve hot, with a spray of whole cilantro leaves on top.

  4. Serve hot to 6 to 8 people.


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