Mung Dal Soup

Perhaps your new favorite bean dish:

Rinse and drain the mung beans. In a large saucepan, bring the mung beans, water, quartered tomatoes, turmeric and cilantro to a boil. Do not cover the saucepan with a lid, as a little bit of foam will form on top during the cooking process, so the boiling bean soup would overflow with the saucepan covered.

Chop the ginger as well as the chilies into small pieces or very small pieces and add them to the soup.

Now continue simmering the soup over low heat, skimming off the foam from time to time and stirring occasionally. Simmer the mung bean soup on low heat for about 20 minutes, until the beans are soft and can be easily mashed with a fork.

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