Coconut Moong Soup

Ingredients

• 3 cups thin coconut milk
• ¾ cup soaked whole green gram (sabut moong)
• 1 tablespoon ghee
• 1 tablespoon finely chopped garlic
• ½ tablespoon finely chopped ginger
• 1 medium onion, chopped
• 1 medium carrot, peeled and cut into small cubes
• ¼ cup sweetcorn kernels 
• 1 bay leaf
• ½ inch cinnamon stick
• Salt to taste
• Crushed black peppercorn to taste
• 1 fresh red chilli, diagonally sliced
• 2 tablespoons chopped spring onions greens
• Fresh coriander sprigs for garnish

Method

1. Heat ghee in a nonstick deep pan, add garlic, ginger and onion and sauté till translucent.
2. Add bay leaf and cinnamon and sauté for 1-2 minutes. 
3. Add the carrot, sweetcorn kernels and salt, mix and cook for 1 minute. Add the soaked green gram and mix well.
4. Stir in the thin coconut milk and 1 cup water and mix well. Add crushed black peppercorns and red chilli and mix well.
5. Bring the mixture to a boil, reduce the heat to low and cook for 10-12 minutes.
6. Add spring onion greens and mix well. 
7. Transfer the soup in a serving bowl, garnish with coriander sprigs and serve hot.