# What You Need:
→ Legumes
01 - 1 cup dried mung beans, rinsed and soaked for 4 hours or overnight
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 medium carrot, diced
06 - 1 medium tomato, chopped
07 - 1 small green chili, finely chopped (optional)
→ Spices & Seasonings
08 - 1 tsp ground cumin
09 - 1 tsp ground coriander
10 - 1/2 tsp turmeric powder
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp mustard seeds
13 - 1/4 tsp asafoetida (hing), optional
14 - 1 tsp salt (or to taste)
→ Liquids
15 - 6 cups water or vegetable broth
→ Garnishes
16 - 2 tbsp fresh cilantro, chopped
17 - 1 tbsp fresh lemon juice
# How-To:
01 - Drain and rinse the soaked mung beans thoroughly.
02 - In a large pot, heat a splash of oil over medium heat. Add mustard seeds and let them sizzle for 30 seconds until fragrant.
03 - Add onion, garlic, and ginger to the pot. Sauté until the onion becomes translucent, approximately 3 minutes.
04 - Stir in carrots, tomato, green chili (if using), cumin, coriander, turmeric, black pepper, and asafoetida. Cook for 2 minutes to bloom the spices.
05 - Add mung beans and pour in the water or vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 35–40 minutes, or until the mung beans are completely soft and the soup has thickened.
06 - Add salt and adjust seasoning according to preference.
07 - Stir in lemon juice and garnish with fresh cilantro before serving.
