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Ingredients
- 3/4 c. yellow split mung beans
- 1/8 tsp tumeric
- 3/4 c. grated potatoes
- 3/4 c. thinly-sliced onions
- 2 c. grated cucumber
- 1 1/2 tsp salt
- 1/4 c. peanut oil
- 3/4 tsp cumin seeds
- 1/4 tsp freshly-grnd black pepper Juice of 1/2 lemon
- 2 Tbsp. minced cilantro leaves
Directions
- Wash and pick over the mung beans, then put in a large saucepan with the tumeric and 2 1/2 c. water. Bring to a boil, then reduce heat and simmer, partially covered, for about 30 min - till the beans are tender. Stir occasionally.
- Puree coarsely, then measure and add in sufficient warm water to make 5 c. of puree. Add in 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 min. At this point, you can remove the soup from the heat and keep till 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 in the cumin and black pepper, and fry till 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 warm, with a spray of whole cilantro leaves on top.
- Serve warm to 6 to 8 people.
- Comments: It's an exotic first course; distinctively the subcontinent of India.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 6 servings | |
| Calories 95 | |
| Calories from Fat 81 | 85% |
| Total Fat 9.13g | 11% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 583mg | 24% |
| Potassium 111mg | 3% |
| Total Carbs 3.31g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.57g | 0% |
| Protein 0.53g | 1% |
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