Mung Pani - Whole Green Mung Soup

Steps

1. 1Soak the green mung beans for about 3 to 4 hours.
2. 2Cook the soaked mung lentils in 1.5 cups of water until soft and mushy. In a pressure cooker, place the beans with the water, cover, place the weight on, and cook for 2 to 3 whistles.
3. 3After 2 to 3 whistles, turn the heat to low and simmer for another 10 minutes. Turn off the heat and allow the pressure to release naturally.
4. 4Once the pressure is released, open the cooker. The mung beans should be mushy and well cooked.
5. 5Puree the cooked mung beans in a blender with 2 cups of water until smooth. If the blender cannot handle heat, allow the dal to cool first.
6. 6Heat ghee in a saucepan. Add the cumin seeds and allow them to crackle for a few seconds.
7. 7Stir in the pureed mung pani, asafoetida, black pepper, and salt. Allow the soup to boil for a couple of minutes. Turn off the heat, adjust salt and spice to taste.
8. 8Serve the Mung Pani soup as an immunity builder or as a warming soup.