Hare Moong Ka Shorba from How to Cook Indian by Sanjeev Kapoor

Ingredients

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