I came up with a recipe for this soup long time ago when I was first introduced to mung beans –like 12 years ago. But I didn’t write the recipe down anywhere. At least I thought I didn’t. So, every time I made it, I had to rediscover everything. While I was tidying up my recipe archive recently, I came across this recipe –miraculously- typed in Turkish and put aside. The recipe below contains wisdom from the previous one as well as the latter versions. By the way, it is gluten free.
1 large potato, peeled and diced
1 cup mung beans
2 tsp Massel Stock Powder Chicken Style
1 tbsp corn starch
1 tsp cumin
½ tsp turmeric
A handful flat leaf parsley, chopped
Freshly squeezed lemon juice
• Pick over the dry beans first to remove stones, dirt balls, beans with worm holes, and other foreign mater. Wash the mung beans to remove dust. Wash a second and third time if necessary although they should shine after their bath.
• Add 3 cups water to the beans and boil. Turn the heat down and simmer for 30-40 minutes. Drain and set aside.
• Boil 1 litre of water –good quality, drinking water.
• Heat the oil in a soup pot and add the cumin and turmeric. Stirring constantly add potatoes. Add boiled water and stir well. When it boils, add cooked mung beans. Check and season accordingly.
• Dissolve the corn starch in a small bowl with cold water. Add to the soup and stir well. Let it boil for a few seconds. Turn the heat off and add chopped parsley.
• Drizzle with freshly squeezed lemon juice and serve hot.