Green Mungbean Soup

January 29, 2012

green mungbean soup

Green Mungbean Soup (Mäş)

Serves 4

  • 250 g (1¼ cups) green mungbeans
  • 5 tablespoons vegetable oil
  • 1 tablespoon flour
  • 1½ l (6 cups) water
  • 1 teaspoon salt

Heat the oil in a stockpot. Stir in the flour and saute until the flour is a light brown. Add the water and salt. Once the water has come to a boil, rinse the mungbeans, add them to the stockpot and stir. Cook for 10 minutes. Reduce the heat to medium, cover, and cook for about 20 minutes or until the mungbeans are tender. Stir in between.