Ingredients:

  • 1 cup yellow split mung beans (dal)
  • 2 cups coconut milk
  • 3 cups water
  • 1/2 cup sugar (adjust to taste)
  • 1/4 teaspoon salt
  • 2 tablespoons tapioca pearls (optional, for texture)
  • 1/2 teaspoon vanilla extract (optional)
  • Fresh fruits for garnish (e.g., mango or jackfruit - optional)

Instructions:

  1. Rinse the yellow split mung beans under cold water until the water runs clear. Soak them in water for at least 2 hours or overnight for best results.
  2. In a medium saucepan, combine the soaked mung beans and 3 cups of fresh water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15-20 minutes until the beans are soft.
  3. Once soft, use a potato masher or a fork to mash some of the beans for a creamy texture. Optionally, blend it for a smoother consistency.
  4. In a separate pot, bring 2 cups of water to a boil. Add the tapioca pearls and cook according to package instructions. Drain and set aside.
  5. To the pot with mung beans, add 2 cups of coconut milk, sugar, and salt. Stir and simmer for another 5-10 minutes. Stir in vanilla extract if desired.
  6. Add the cooked tapioca pearls to the mixture, stirring gently to incorporate.
  7. Ladle the sweet soup into bowls. Serve warm or chilled, garnished with fresh fruits like mango or jackfruit.