A richly flavorful Thai soup at its best!
1 c. dry mung beans
2 Tbsp. coconut oil
1 onion, diced
3 cloves garlic, minced
1 carrot, grated
1 can (15 oz.) tomatoes, diced
1/2 tsp. ground Ancho pepper
1 1/2 tsp. ground ginger
1 tsp. turmeric
1 tsp. hot curry powder
1 tsp. ground cumin
1/2 tsp. garam masala
1/2 tsp. black mustard seeds
1 tsp. sea salt
pepper, to taste
4 c. of water1 can (14 oz.) coconut milk
Cover the mung beans with three times the water and soak overnight with 1 Tbsp. baking soda. Drain and rinse beans. Or, soak in hot water for 2-4 hours then drain and rinse.
In a large soup pot, sauté onions, garlic and carrot in coconut oil for 2 minutes.
Add the tomatoes, spices, mustard seeds, salt and pepper. Cook for another 5 min., stirring often. Add water and mung beans. Cook over low heat, stirring often for 2 hrs., or until the mung beans soften. Pour in the coconut milk and cook for another 30 min. to 1 hour.
Option: Add everything to a slow cooker except coconut milk. Cook for 3 1/2 hrs. then add coconut milk for another 30 minutes.
From “Spirit and Spices, The Vegetarian Way” by Astara E. Edmonds.