Mung Bean Soup ~ Cure For The Common Cold

• 1 cup mung beans
• 1 teaspoon oil a few of
• 1 teaspoon cumin seeds
• 1/2 teaspoon asafetida
• 1 teaspoon black mustard seeds
• 1/2 teaspoon fenugreek seeds
• 2 teaspoons turmeric
• 1 tablespoon cayenne
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 onion small, chopped
• 1/2 tablespoon red chilies dried
• 1 teaspoon chili powder Indian
• 1 inch ginger piece of, peeled and grated
• curry leaves a small handful of dried
• 3 stalks celery chopped
• 1 clove garlic minced
• 1 carrot chopped
• 1 can coconut milk
• 1 juice small, from lime
• salt
• cracked black pepper

1. In a large pot, heat the oil over medium heat. When hot, add the cumin seeds, mustard seeds and fenugreek seeds. Stir and fry until the mustard seeds turn grey and begin to pop. Now add the turmeric, cayenne, ground cumin, ground coriander and asafetida. Stir and then add the onion, green chilies, curry leaves and ginger. Stir occasionally and fry for a few minutes.
2. Soak the mung beans overnight in enough water to cover the tops. Drain and transfer to a large pot, cover with water, bring to a boil, reduce the heat to low, and simmer covered until the beans are tender - roughly 20-40 minutes. Drain and set aside.
3. Now add the celery, carrots, and onion - cook for another few minutes.
4. Add the cooked mung beans to the pot, along with the coconut milk, lime juice, salt and pepper, and roughly 1 cup of water. Bring to a partial boil, reduce the heat to medium low and simmer for about 5 - 10 minutes.

beans, oil, cumin seeds, asafetida, black mustard seeds, fenugreek seeds, turmeric, cayenne, ground cumin, ground coriander, onion, red chilies, chili powder indian, ginger, curry, celery, garlic, carrot, coconut milk, lime, salt, cracked black pepper

Taken from www.yummly.com/recipe/Mung-Bean-Soup-_-Cure-For-The-Common-Cold-1664794 (may not work)