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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Peiwahlay Hincho (Split Mung Bean Soup) adapted from The Best of Burmese Cooking by Aung Aung Taik Ingredients:
* 1 cup split mung beans |
* 4 cups chicken broth |
* 2 cloves garlic -- chopped |
* 1/2 teaspoon ginger |
* 1 medium bay leaf |
* 1 teaspoon salt |
* 1/2 teaspoon pepper |
* 3 tablespoons olive oil |
* 1 medium onion -- chopped |
* 1/2 teaspoon turmeric |
* 1 bunch green onion -- chopped |
Directions:
1. Bring stock to a boil. Add mung beans, garlic, ginger, bay leaf, salt and pepper. Simmer for 30 minutes. Saute in oil, onion and turmeric for 10 minutes. Add onion mixture and green onions to soup and serve.
2. Serves 4
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