A filling recipe in which mung beans are cooked with ginger, turmeric, and cumin and turned into a smooth soup. Garnished with coriander, this soup is served hot and suits light dinner tables.
Heat the olive oil in a pot and add the onion, garlic, ginger, turmeric and cumin, sauté until fragrant.
Add the washed mung beans and hot water, add salt, cover with a lid, and cook over low heat until the beans soften.
Blend the soup a little if desired to thicken its consistency, then sprinkle with fresh coriander and serve hot.
Important: Mung beans soften faster than other dried legumes — boiling them for too long can make the dish too watery. Contains no allergen.
If you briefly toast the spices in oil before adding them, the aroma of the ginger and turmeric comes out much more distinctly.
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