INGREDIENTS
1 cup
whole green mung beans
2 cups
water plus 1/2 tsp salt (to cook beans)
1 tbsp
sunflower oil
1/2 tsp
mustard seeds
1/4 tsp
hing
1
bay leaf
1/2 tsp
Tumeric
1 tsp
mixed cumin and coriander powder
2 cups
water (to achieve soup)
1 1/2 tsp
ginger, chopped
1/2 tsp
garlic, chopped
1 tsp
salt
1 1/2 tsp
lemon juice
1 tsp
raw sugar cane (optional)