I discovered this unique bean while wandering the aisles of ethnic stores. Its beautiful dark green small spheres, reminiscent of caviar, caught my eye. Originating from Southern Lebanon and the North of Syria, I was unsure how to incorporate it into my cooking until I sought advice from my Indian friend, Nirmala. She suggested using cumin seeds, which sparked an idea for this delightful soup.

Ingredients:

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 teaspoons cumin seeds
• 2 cloves garlic, minced
• 6 ounces mung beans
• 5 cups chicken or vegetable stock
• 1 ounce rice
• Salt to taste

Garnish:

• 1 medium onion, thinly sliced and coated with cornstarch
• 2 tablespoons cornstarch
• 1 tablespoon olive oil
• 1 tablespoon butter

Instructions:

1. Heat olive oil in a large pan. Add onions, garlic, and cumin seeds. Sauté for 3 minutes.
2. Add mung beans, rice, and stock to the pan. Cook for about 30 minutes until the beans are tender. Add water if needed during cooking.
3. Check and adjust salt levels. Let the soup rest.
4. In a separate frying pan, heat olive oil and butter. Add sliced onions and cook until golden brown.
5. Blend the soup until smooth, then transfer it to a bowl.
6. Garnish the soup with the crispy golden-brown onions.