Mung beans simmer with ginger, turmeric, and cumin until they form a hearty, smooth soup. Garnished with cilantro and served hot, it makes a light dinner.
Heat the olive oil in a pot. Add the onion, garlic, ginger, turmeric, and cumin, and cook until fragrant.
Add the rinsed mung beans and hot water, then stir in the salt. Cover and cook over low heat until the beans are tender.
Partially blend the soup if desired to thicken it. Sprinkle with fresh cilantro and serve hot.
Mung beans soften faster than many other dried legumes. Avoid boiling them for too long, or the soup may become too watery. Contains no allergens.
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