Add 1 TBS Grapeseed Oil, 1 diced yellow or white onion, 4 chopped garlic cloves to a medium size stew pot stock pot. Saute the onion and garlic.
After a minute or two of sauteing, add 1 TBS curry powder and 1/2 tsp Tumeric powder. The mixture will become thick quickly.
Pour water over it 1 TBS at a time until it is a medium thick paste. It will take about 3-4 TBS of water.
Cook the past down until it is thick again.
Either pour in 8 cups of favorite vegetable broth or add 6 cups of water with 2 TBS Better Than Boullion. Mix. Add 2 bay or curry leaves. Add 1 1/2 C dried mung beans. Bring to a boil and then reduce heat to bring the soup to a simmer. Let simmer for 30 min.
I cannot eat tomatoes, so I don't add them. But if you want, you can add a can of tomatoes to make a more authentic flavor.
While the soup base is simmering prepare vegetables to add to the soup.
After the soup has simmered for the half hour, add the veggies and simmer for another 2 hours or until the mung beans have become soft and mushy.
Rinse, dry, and chop the cilantro. It should be about 1 C.
Bring to a boil. Pairs nicely with herbed potato latkes.
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