INGREDIENTS
1 cup mung beans, split
about 6 cups of water
1 green chili, seeded and minced
1 t turmeric powder
1 1/2 cups chopped tomatoes
1 t black mustard seeds
1 t cumin seeds,
about 10-12 fresh curry leaves (if available)
1/4 t hing
2-4 T fresh chopped coriander leaves (or 1/2 t coriander powder)
PREPARATION:
1. First, after sorting the mung beans for foreign matter, do not wash but put it directly in a heavy bottomed pan on high heat and stir constantly to toast it until a smell starts to come out and it is very slightly darker. Cool immediately by rinsing the beans. Then put in a cooking pot with 6 cups of water, the chili, the turmeric and a couple drops of ghee.
2. Bring to a boil, lower the heat as needed and allow to boil until the beans are partially cooked, beginning to expand and soften. Then add the chopped tomatoes. Lower the heat and partially cover until the tomatoes are cooked and soup desired thickness. (If too thick, add a little more water)
3. Chaunce the finished soup with with the mustard seeds, cumin seeds, curry leaves, and hing.
4. Add salt as desired and then garnish with chopped fresh coriander leaves (if available because they give the most flavor, otherwise add 1/4 t coriander powder along with the hing). Then offer to Krishna with freshly made rice.