Rinse the mung beans in cold running water.

Spray the bottom of a large saucepan, 5 times, with the low cal cooking spray. Turn on a high heat under the saucepan and wait until the oil bubbles, then turn down to a low heat. You could also use 1 tbsp. olive oil.

Add the diced onion and soften it, stirring continuously for about 3 – 4 minutes, then add the chopped garlic and ginger adding drops of hot water if the mixture becomes dry and begins to stick and continue to stir for a further 2 – 3 minutes.

Add the cumin, coriander, hing/asafoetida and turmeric and stir all together cooking for a minute or so.

Add the mung beans stir together well, add the vegetable stock, and bring to the boil and turn down to simmer gently for 45 minutes until all the mixture is completely softened. Remove from the heat.

When the soup has cooled, blitz it in a blender / food processor and return to the pan and season to taste with salt and pepper.

Garnish with Coriander and serve.