Cucumber And Mung Bean Soup - {Kheera Dal Shorva}

Recipe Instructions 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. 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. 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. Serve hot to 6 to 8 people.