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Burmese   -   Peiwahlay Hincho (Split Mung Bean Soup)   adapted from The Best of Burmese Cooking by Aung Aung Taik

  • 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 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.
Serves 4
Time to Make 0:00

Printer version   2 Votes - Yum: 3.5, Easiness: 3.5, Speed: 2, Overall: 3 Rate this recipe

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