Ingredients:
1 cup mung beans
1 small onion, sliced thinly
1 tomato, diced
2 cloves garlic, chopped finely
1/4 lb shrimp, shelled and deveined
oil
salt to taste
bunch of spinach
1. Place mung bean in a pan and cover with water. Let it boil until beans softens and thick. Keep an eye to make sure that the water does not evaporate. Add mor water if needed until the desired consistency for mung beans is achieved then set aside.
2. Add water to a large bowl. Add spinach and rinse. Leave spinach in the bowl to allow dirt to settle to the bottom. Set aside while Preparing the rest of the ingredients.
3. Heat pan to medium heat. Add oil and then saute garlic and onions until translucent.
4. Add tomatoes and cook until soft. Add shrimp and sautee until it turns pink.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAw1QNZypvtVpPCzT_BjSGc_AIuAs1hFg8g8D5Itpm1WCu50RiMnxL08C_T-gc5GH04HxB1v2fKmPtmNi9I2s8hJxD9XXZ5wbjV8OPeze5g8wKo7tAm0g8rmC66dIVX4hFEkgLEpoCCJE/s280/mongo+%25284%2529.jpg)
5. Add mung bean mixture and let it simmer for a few minutes. Add water if needed but make sure to let it simmer until the soup slightly thickens.
6. Add spinach and cook for about 2 minutes, or until spinach is soft.
7. Season with salt according to taste. Remove form heat and serve.
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