Green Mung and Coconut Soup

Ingredients

• 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.)

Instructions

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.