Green Mungbean Soup (Mäş)
- 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.
Excellent dishes so interesting
Thank you Rosa!
But what about “MASH” soup with vegetables, like potato, carrot, etc.