Mung Dal Soup
1/4 cup splint mung beans
1/4 tsp. turmeric powder
Pinch red chili powder or cayenne pepper
1/2 tsp. extra virgin olive oil
Pinch coriander leaves (optional)
Combine the mung beans, turmeric, salt and chili powder or cayenne pepper with 1 cup water in a pot or a pressure cooker and cook until very soft enough for the beans to disintegrate. Stir well.
Pour into a soup bowl and top with 1/2 tsp. extra virgin olive oil and garnish with coriander leaves