Mung Ki Dal - Mung Bean Soup

Recipe Ingredients

7 oz	198g	Mung bean sprouts - soak and drained
4 oz	113g	Carrots - peeled and cubed (medium)
4 oz	113g	Potatoes - peeled and cubed (medium)
2 tablespoons	30ml	Green peas
2 tablespoons	30ml	Onion - finely chopped (medium)
2 tablespoons	30ml	Tomato - seeded and chopped (medium)
1/4 cup	59ml	Vegetable oil
1/2 teaspoon	2.5ml	Cumin seeds
1 teaspoon	5ml	Ground turmeric
1 teaspoon	5ml	Ground red pepper
		Salt to taste
1 3/4		Water

Recipe Instructions

Prepare vegetables. Bring water to boil and add the drained beans, carrots, turmeric, red pepper and salt. Cook on low for 15 minutes. Add potatoes and green peas and cook 10 minutes more. In another sauce pan heat oil and cook cumin seed until they begin to burst. Add onions and cook until browned. Mix in chopped tomato. Cook until soft. Add to bean soup and cook for 5 minutes.

Source:
Cooking with Curry - Renu Arora

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