Mungo soup
15. October 2014
This is probably one of the simplest soups, both healthy and still very cheap. He has a taste of India. So every traveler and fan of Indian or Asian cuisine will definitely delight. It's not for those who do not like fresh coriander and Indian spice, but from my point of view, everything is a matter of habit, and like other exotic and new tastes, these people can truly love and passionate over time. So there is always reason to try something new. Even our four-year-old Greta adores fresh coriander.)
Here you can find information about mung ..
Postup
Put the mungo beans completely with water and let them soak for at least two hours, even overnight.
In the middle pot, peel the shallot to the finely chopped red shallot on the dissolved ghee. When it's soft, add the garlic, and for a while add spices. Stir and rest for a minute. Add the beans, the finely chopped chilli pepper, salt and pour all the ingredients. Bring to a boil and partially pour gently until the beans are soft, about 45 minutes. It may be necessary to add some water, depending on how long the beans were soaked and how dense the soup is.
Finish the soup with salt again, if necessary, and serve with fresh coriander, lemon for acidification and, if necessary, chopped mungo sprouts. I added a lot of extra fresh shoots, I liked it very much, it is pleasantly crunchy, it gives a fresh taste and what is essential, in this fresh germinated form are the healthiest.
