Mung Bean Soup
A local flavor from Turkish cuisine: "Mung Bean Soup".
Ingredients
- 1 cup mung beans
- ½ cup rice
- 3 onion (medium size)
- 6-8 dried pepper (optional, 2 fresh capia peppers can be used instead)
- 2 tbsp tomato paste (heaping spoon)
- 1 tbsp pepper paste (tomato paste can be used instead)
- 1.5 tsp salt
- hot water
Chili Oil
- ½ cup olive oil (butter can be used instead)
- ½ tsp black pepper
- 1 tsp chili pepper flakes or powder
- 1 tsp dried tarragon (optional but recommended)
Instructions
- After washing the mung beans, add enough water to cover them. Boil the beans until they become soft and their shells separate. Remove any foam and shells that may form on them.
- After pouring the boiling water, wash the rice and add it to the pot.
- If you have boiled dried peppers beforehand, cut them into strips. If you are using dry peppers, crumble them in your hands (don’t make it too small). If you are using fresh capia peppers, cut them into large pieces.
- Slice the onions into half circles, not too thinly. Add them to the pot along with the peppers.
- Add tomato and pepper pastes, add hot water until it covers by 1 cm and bring it to a boil.
- Cook for about 40 minutes until the onions are cooked through.
Chili Oil:
- Put the oil and black pepper to a sauce pan and heat. When the peppers sink to the bottom, add the tarragon and chili pepper, turn off the heat and stir.
- Drizzle the chili oil over the soup.
Notes
This dish should not be like a watery soup, but rather a thicker stew. You can add water if necessary.