This recipe was created during National Vegetarian Week and is based on a seafood soup recipe I found in an old Madhur Jaffrey book. I removed the meat stock and prawns and went vegetarian, plus added some curry spices for a delicious vegetarian soup. If you reduce the water content and make it a bit thicker, it can be eaten as a dhal with some plain boiled rice as a main course.
To make the thicker consistency for a main course, either boil the mung beans for longer to reduce the liquid content or start with 800ml (1¼ pints) of stock, but watch over the mung beans to ensure they do not dry through before they get mushy; if they do get dry, top up with a little extra water.
Absolutely delicious, great comfort food. It takes no time at all to make in labour, the time is taken up by the boiling of the mung beans which don't even need stirring... Very easy to make and sooo moorish. I will be making this time and time again. - 05 Mar 2012