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

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

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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 w...

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Cooking tools:

  • Stove
  • Pot
  • Chef's knife
  • Cutting board
  • Measuring spoon
  • Wooden spoon
  • Mixing bowl
  • Colander
  • Ladle
  • Serving bowl
  • Spoon
  • Measuring cup

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

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