Mung Bean Soup

Introduction
Mung bean soup, also known as mung bean sprout soup, is a popular dish in India, China, and other Asian countries. It is a light and flavourful soup that is made with mung beans, a type of lentil that is known for its high protein and fibre content. The soup is typically cooked with a variety of vegetables, such as carrots, celery, and onions, and seasoned with spices like turmeric, ginger, and cumin.
Ingredients:

• 1 cup brown masoor lentils
• 4 cups water
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt
• 1 tablespoon ghee or vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 green chili, finely chopped (optional)
• Pinch of asafoetida (hing)
• 1/2 cup chopped tomatoes
• 1/2 cup chopped spinach
• Fresh cilantro for garnish

Instructions:

1. Rinse the brown masoor lentils in a fine-mesh strainer until the water runs clear.
2. In a medium pot, combine the lentils, water, turmeric powder, garam masala, and salt. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the lentils are tender.
3. While the lentils are cooking, heat the ghee or vegetable oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and green chili (if using) and cook for another minute.
4. Add the tomatoes and cook until they are softened and mushy, about 5 minutes.
5. Stir in the spinach and cook for 2 minutes, or until wilted.
6. Drain the lentils and add them to the saucepan with the vegetables. Stir to combine.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro and serve hot with rice or naan.

Tips:

• For a richer flavour, you can use whole spices instead of ground spices.Toast the cumin seeds, coriander seeds, turmeric powder, and red chili powder in a dry skillet over medium heat until fragrant, then grind them together.

Serving Suggestions:

• Serve Mung Bean Soup with rice or naan.
• For a more flavourful dish, add a dollop of yogurt or sour cream to each serving.
• Garnish with fresh cilantro or chopped green onions.

Variations:

• For a spicier dish, add more green chilies or a pinch of cayenne pepper.
• For a sweeter dish, add a tablespoon of sugar or a dollop of honey.
• If you don't have ghee or vegetable oil, you can use vegetable oil.

Tips for Serving:

• Serve Mung Bean Soup hot, as it will continue to thicken as it cools.
• If you want to make the dish ahead of time, you can cook the lentils, vegetables, and ghee mixture and then reheat it before serving.
• Reheat the Mung Bean Soup mixture in a saucepan over medium heat, stirring occasionally, until heated through.
• You can also reheat the dish in a microwave-safe dish, stirring occasionally, until heated through.