How to make Mung Bean Soup

• Add mung beans to a strainer and rinse well under running, rubbing with your fingers. Add them to a bowl and soak overnight or for a minimum of 5 hours in boiling hot water. Later drain & rinse.
• Heat half of the oil or ghee in a pot. Add ginger and garlic. Saute for 1 to 2 mins until aromatic.
• Add tomatoes and vegetables. Saute for 2 to 3 mins and stir in the sambar/curry powder and salt.
• Add the mung beans and pour water/stock. Bring to a rolling boil and reduce to medium. Cook partially covered until the mung beans are tender & begin to break down. Takes me 18 to 20 mins.
• Mash ¼ cup of the beans with a masher or with the back of the spoon. Or blend with ½ to ¾ cup water/ stock or coconut milk & stir back to the pot.
• Adjust the consistency to your liking by adding more liquid (or hot water) if you want. Bring to a gentl boil and turn off. Taste test to adjust salt and optionally add black pepper or chili flakes for more heat.
• Heat rest of the oil/ghee or butter and add the leafy greens. Saute until wilted and transfer to the mung bean soup. Stir well.
• Squeeze lemon juice and garnish with fresh coriander leaves/cilantro if you want.