Ingredients
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240 grams sabut moong (whole green gram)
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1 tablespoon table salt
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2 bay leaves
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2 green cardamom pods
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1 whole clove
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1-inch cinnamon stick
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3 green chiles, stemmed and chopped
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2 or 3 scallions with green tops
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1 tablespoon vegetable oil
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½ teaspoon cumin seeds
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4 cloves garlic, minced
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1-inch piece fresh ginger, chopped
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1½ tablespoons freshly squeezed lemon juice
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275 grams cooked rice vermicelli
Directions
Steps
|
1
Done
3
|
Put the sabut moong in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 3 cups (600 ml) water and soak overnight. Drain in a colander. |
|
2
Done
20
|
Place a nonstick saucepan over medium heat and add 1 quart (800 ml) water. Add 1 teaspoon of the salt, the bay leaves, cardamom, clove, cinnamon, chiles, and the sabut moong. Cook over medium heat for 20 minutes or until the sabut moong is soft and all the water has been absorbed or evaporated. Set aside to cool completely. |
|
3
Done
|
Purée with an immersion blender. Push the mixture through a sieve into a large bowl. |
|
4
Done
|
Chop the scallion bulbs and greens separately. |
|
5
Done
1
|
Place a nonstick saucepan over medium heat and add the oil. |
|
6
Done
5
|
Stir in the sabut moong mixture and bring to a boil. Lower the heat, add the lemon juice, and simmer, uncovered, for 5 minutes. Add the scallion tops and the remaining 2 teaspoons salt. |
|
7
Done
1
|
Add the vermicelli and simmer for 1 minute. Ladle into individual soup bowls and serve hot. |
