Recipe by bluemoon downunder
A quick and easy to make recipe, adapted from a recipe by international culinary celebrity Kurma Dasa from one of the cards in the 52 card set 'Quick Vegetarian recipes you can prepare in a hurry'. Kurma Dasa believes that "Life in the fast lane shouldn't mean life in the fast food lane'. The estimated times below for preparation and cooking do not include the one hour needed for soaking the split mung beans. On reading White Rose Child's review, I checked the source for this recipe and Kurma Dasa definitely specified 3 tablespoons of cumin. Several of the ingredients in this recipe are way too hot for my taste preferences. I often use cumin in recipes but nothing like 3 teaspoons let alone 3 tablespoons. I suggest that you use cumin - and any other ingredients - to suit your taste preferences.
Top Review by mersaydees
Love this dish! I'm glad BlueMoon double checked the specified quantity of cumin seeds because I usually agree 100% with White Rose Child and I was curious because in the absence of seeing the reviews first, I used the full 3 tablespoons without batting an eye! Of course, cumin is one of my favorite spices in both Indian and Mexican cuisines. I couldn't find split mung beans so used whole without incident. I used a jalapeno chile because that's what I had on hand. I think the lemon juice and coriander really balance out the spices. Thanks, BlueMoonDownUnder! Made for Newest Zaar Tag.
- 1 cup split mung beans, soaked in water for 1 hour, rinsed and drained
- 7 cups water
- 1⁄2 teaspoon turmeric powder
- 1 cup carrot, diced
- 2 cups small cauliflower florets (or 1 cup of each of cauliflower florets and broccoli floret) or 2 cups small broccoli florets (or 1 cup of each of cauliflower florets and broccoli floret)
- 3 tablespoons ghee
- 3 tablespoons cumin seeds or 3 tablespoons cumin, to meet your taste preferences
- 1⁄2 teaspoon fennel seed
- 1 -2 chile, seeded and chopped
- 1 tablespoon fresh gingerroot, spoon, chopped
- 1⁄4 cup fresh coriander leaves, chopped
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
Directions See How It's Made
- Add the mung beans, water, turmeric and carrots to a heavy-based medium pan over a high heat and bring the water to the boil; reduce the heat and allow the contents of the pan to simmer, semi-covered, for 15 minutes, or until the mung beans start to break down; add the cauliflower florets to the pan and simmer for another 10 minutes.
- Meanwhile, heat the ghee in a small pan over a medium heat; add the cumin and fennel seeds and gently cook them, stirring occasionally, until they have darkened a few shades; add the chilies and ginger and continue cooking until aromatic.
- Pour the contents of the small pan into the simmering soup in the medium-sized pan; add the fresh coriander leaves, lemon juice, salt and pepper; serve hot in individual serving dishes with a simple rice dish or bread.