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Categories:
vegetable oil onions garlic ground turmeric mint flakes salt freshly ground black pepper mung beans water ground walnuts parsley fresh cilantro dill fresh spinach plain yogurt lime juice herbs
Viewed: 43 - Published at: 8 years agoIngredients
- 1/4 to 1/2 cup vegetable oil
- 2 large onions, peeled and thinly sliced
- 2 cloves garlic, crushed, peeled and chopped
- 1 tsp. ground turmeric
- 2 Tbs. dried mint flakes
- 1 Tbs. salt
- 2 tsp. freshly ground black pepper
- 1 cup mung beans, picked over and thoroughly rinsed
- 10 cups water or vegetable stock
- 1/2 cup ground walnuts
- 3/4 cup wheat bulgur (cracked wheat)
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh dill
- 2 cups chopped fresh spinach
- 2 cups plain yogurt beaten for 5 minutes to prevent curdling, or 1 1/2 cups liquid whey
- 1 Tbs. fresh lime juice
- Extra fresh herbs for garnish
Method
- Heat oil in Dutch oven or large, heavy saucepan over medium heat.
- Add onions, and saute for 15 minutes, or until golden brown.
- Add garlic during last few minutes of browning onions, and continue cooking.
- Sprinkle with turmeric, mint flakes, salt and pepper, and fry for 20 seconds.
- Add mung beans and water, increase heat to medium-high and bring to a boil.
- Reduce heat to medium, and cook, partially covered, for 15 minutes, stirring occasionally.
- Add walnuts and bulgur, and return to a boil.
- Reduce heat to medium-low, and cook, covered, for 20 minutes, or until beans are tender.
- Add herbs and spinach, and continue to cook, covered, for another 15 minutes.
- Add more water if soup is too thick.
- Reduce heat to very low, and add yogurt or whey, stirring constantly for 5 minutes to prevent curdling.
- Add lime juice.
- Adjust seasonings to taste, adding more salt or lime juice if needed.
- Keep warm over very low heat.
- When ready to serve, pour into tureen, and garnish soup with fresh herbs.
