Green Mung and Coconut Soup

• 7 cups water
• 1 cup mung beans, soaked for 6-12 hrs
• 1 (13 1/2 ounce) can coconut milk
• 2 tablespoons peanut oil
• 2 teaspoons cumin seeds
• 1 teaspoon fenugreek seeds
• 2 dried red chilies
• 1 teaspoon whole black peppercorn
• 2 teaspoons garam masala
• 1 teaspoon ajjwan seeds
• 12 lemon
• salt (2-3 Tbsp.)

1. Combine mung beans and water in large pot.
2. Bring to a boil, then reduce to a simmer and cook for approximately 1 hours (or until tender).
3. Add in the coconut milk and turn down heat to low.
4. In a small saute pan, heat the peanut oil on medium high.
5. When hot, add the spices and cook for 1 1/2 - 2 minutes.
6. Be very careful not to burn the seeds.
7. Strain the oil and add (the oil) to the soup.
8. Cook for 5 min., take off the heat, add salt and lemon juice.

water, mung beans, coconut milk, peanut oil, cumin seeds, fenugreek seeds, red chilies, black peppercorn, garam masala, ajjwan seeds, lemon, salt

Taken from www.food.com/recipe/green-mung-and-coconut-soup-395446 (may not work)