# 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
→ Spices & Seasonings
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon turmeric powder
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon mustard seeds
13 - 1/4 teaspoon asafoetida
14 - 1 teaspoon salt or to taste
→ Liquids
15 - 6 cups water or vegetable broth
→ Garnishes
16 - 2 tablespoons fresh cilantro, chopped
17 - 1 tablespoon fresh lemon juice
# Directions:
01 - Drain and rinse the soaked mung beans thoroughly under cold water
02 - Heat oil in a large pot over medium heat. Add mustard seeds and allow them to sizzle for 30 seconds until fragrant
03 - Add chopped onion, minced garlic, and grated ginger to the pot. Sauté for approximately 3 minutes until the onion becomes translucent
04 - Stir in diced carrots, chopped tomato, green chili, ground cumin, ground coriander, turmeric powder, black pepper, and asafoetida. Cook for 2 minutes to bloom the spices
05 - Add drained mung beans and pour in water or vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes until mung beans are tender and soup thickens
06 - Add salt and adjust seasoning to taste. Stir in fresh lemon juice and garnish with chopped cilantro before serving
