1/3 cup mung beans, washed, soaked and boiled with a pinch of bicarbonate of soda until tender, then drained 2 cups fresh spinach, chopped 1 tbsp sunflower oil 1 tbsp mustard oil 1 tsp mustard seeds 1 tsp cumin seeds ¼ tsp asafoetida (optional) 4 cloves garlic, minced 1 tbsp ginger, minced 1 green chilli 1 tbsp tomato puree ½ tsp turmeric 1 tsp coriander seed powder 2 ½ cups water ¼ cup chopped fresh coriander Salt to taste Juice of ½ a large lemon (around 4 tbsp) ¼ cup double cream (omit for a vegan recipe)
NOTE: If you have a pressure cooker then you can simply add the raw mung beans to the spicy broth mixture (minus the fresh coriander leaves- add that after it's cooked) at step three, pressure cook and blend once cooled.
