Cucumber And Mung Bean Soup - {Kheera Dal Shorva}

Recipe Ingredients

3/4 cup	120g / 4.2oz	Yellow split mung beans
1/8 teaspoon	0.6ml	Tumeric
3/4 cup	177ml	Grated potatoes
3/4 cup	46g / 1.6oz	Thinly-sliced onions
2 cups	474ml	Grated cucumber
1 1/2 teaspoons	7.5ml	Salt
1/4 cup	59ml	Peanut oil
3/4 teaspoon	3.8ml	Cumin seeds
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Juice of 1/2 lemon
2 tablespoons	30ml	Chopped cilantro leaves

Recipe Instructions

Wash and pick over the mung beans, then put in a large saucepan with the tumeric and 2 1/2 cups water. Bring to a boil, then reduce heat and simmer, partially covered, for about 30 minutes -- until the beans are tender. Stir occasionally.

Puree coarsely, then measure and add enough hot water to make 5 cups of puree. Add 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 minutes. At this point, you can remove the soup from the heat and keep until 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 the cumin and black pepper, and fry until 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 hot, with a spray of whole cilantro leaves on top.

Serve hot to 6 to 8 people.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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