|Copyright 2012 Ltdan'sKitchen blogs|
|Copyright 2012 LtDan'sKitchen blogs|
of water. Bring to a boil and cover.
add more water. The mung bean has to be overcooked. You should end up
with all the water being absorbed by the mung bean and when you press
the beans between your fingers, they turn to mush.Set aside.
softened. Add the onions and season with salt and pepper. Cook until
4. Add the sauteed garlic and onions to the cooked mung bean. Rinse the
pan with the broth and add to the pot together with the rest of the
5. Bring the soup to a boil over medium heat and simmer for another 20
minutes. Check for flavor and adjust with the salt. Keep warm.
Sauteed Spinach in Garlic Oil:
1 cup frozen spinach leaves
2 tbsp minced garlic
4tbsp olive oil
salt and pepper
1. In the same pan used to saute the onions and garlic above, heat the
olive oil at low heat. Add the garlic and cook until slightly browned.
Spoon out the garlic and set aside.
2. Add the spinach leaves and cook until heated though. Season with salt and
To serve, ladle a good amount of the soup into a bowl and top with a tablespoon of the sauteed spinach and a sprinkling of the roasted garlic. Serve hot.