Tomato and Garlic Mung Soup

Ingredients

1/2 cup green mung beans soaked for 1/2 hour
4 cup water
2 cups crushed tomatoes (skinned)
4- 5 cloves garlic pods chopped roughly
1 teaspoon butter
1 teaspoon oil
1 teaspoon cumin seeds
1/2 teaspoon red chili powder
1/4 teaspoon cracked black pepper
salt to taste

Method

Place the mung beans and water in the pressure cooker and cook for 5 -8 minutes after the first whistle. The mung beans should be whole and not mushy. (If they do get mushy, don't worry. Just the blend everything in the end for a creamier soup)
Heat oil and butter in a separate pan. Add the cumin seeds. Once they start spluttering, add the garlic and toss till they are brown and toasted. Add the crushed tomatoes and cook for a few minutes till the water evaporates and the tomatoes are a thick paste. Add the spices and mix well. Add the tomato mixture to the mung and mix well. Cook for a few minutes till the flavors are well incorporated.