This recipe is simple and really, really satisfying. You can adjust the spiciness level to your preferences, and add a good squeeze of lemon juice and cilantro for a fresh, flavorful taste. I can't tell you how much I love this dish! And so, even though it doesn't contain greens (rather, it contains green things), I'll introduce to you Mung Dal from Sonia at the Seven Spice blog.
|I salivate just looking at this photo.|
I don't have a pressure cooker, so when I make this soup, I soak the mung beans for 2-8 hours and then cook them until the texture indicated in the recipe.
Sorry for taking another break from my greens theme. I just got home after traveling ALL day and decided to use a backup recipe.