Click HERE to register your comments...or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?

Cucumber and Mung Bean Soup

(Kheera dal Shorva)

It's an exotic first course; serve hot to 6-8 people; distinctively the subcontinent of India.

Wash and pick over the mung beans, then put in a large saucepan with the turmeric and 2 and 1/2 cups water. Bring to a boil, then reduce heat and simmer, partially covered, for about 30 minutes--until the beans are tender. Stir occasionally. Puree coarsely, then measure and add enough hot water to make 5 cups of puree. Add the potatoes, onions, cucumbers, and salt to the puree, and bring to a boil, stirring, over medium heat. Reduce the heat and simmer for about 5 minutes. At this point, you can remove the soup from the heat and keep until you are ready to serve.

When ready to serve, bring the soup to a simmer. In a small pan, bring the oil to the smoking point, add the cumin and black pepper, and fry until the cumin turns dark brown--a couple seconds. Remove from heat quickly and pour into the soup. Stir in the lemon juice and cilantro leaves and mix thoroughly. Taste for seasoning, and serve hot, with a spray of whole cilantro leaves on top.