Hare Moong Ka Shorba

Name: Hare Moong Ka Shorba (Thin green-gram soup with rice vermicelli)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 cup (240 grams) sabut moong (whole green gram); 2 cups (275 grams) cooked rice vermicelli; 4 cloves garlic, minced; ½ teaspoon cumin seeds; 1½ tablespoons freshly squeezed lemon juice; 1-inch (2½-cm) piece fresh ginger, chopped; 3 green chiles, stemmed and chopped; 1-inch (2½-cm) cinnamon stick; 1 tablespoon vegetable oil; 2 or 3 scallions with green tops; 2 bay leaves; 1 tablespoon table salt; 1 whole clove; 2 green cardamom pods

Thin green-gram soup with rice vermicelli

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This is one of the best Indian soups I have ever tasted. It is loaded with protein, has a fantastic mouth-feel, and gives you a burst of energy. My wife, Alyona, is an expert at making it, and we worked on this recipe together.

Ingredients

1 cup (240 grams) sabut moong (whole green gram)
1 tablespoon table salt

Asia
India
Gluten-free
Vegan
Soup

Method

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.
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