Servings : Serves 4
Healthy and nutritious, plus very filling.
- 250gm mung beans/green gram (soaked overnight or at least for 6 hours)
- 2 tbsp butter/oil
- 4-5 fresh tomatoes
- 1 big onion, chopped fine or grated
- 1/2 tsp garlic paste
- 2 green chilies
- some chopped coriander leaves
- 1 tsp cumin powder
- 1 tsp black pepper powder
- 1/4 tsp turmeric powder
- salt to taste
- water as needed
Chop tomatoes into big chunks and put in the blender along with 1 green chilli. Blend until smooth.
Heat oil in a pressure cooker, add the onions. Fry until the onions are almost golden, then add the garlic and all the spices.
Fry together for a few minutes, then add your soaked and drained beans. Stir fry them in this mixture for a few minutes for the flavour to be properly absorbed by them. Then add the blended tomatoes.
Cook together until the tomatoes begin to dry up. Add water (about 4 cups to begin with). Add salt, let it come to a boil then close the pressure cooker and cook for about 3 whistles or 6-8 minutes. Let the pressure cooker release all its steam, then open carefully and check the beans. If they need another go in the pressure/not fully done yet, give them a few more minutes. Make sure you check the water quantity and adjust according to how thick or thin you prefer your soup! Also check and adjust salt.
Now sprinkle a pinch of garam masala and black pepper and serve, garnished with coriander and freshly chopped green chilli if you prefer your soup spicy. You can also add a dash of fresh lemon on top before serving.