Green Mung Bean Soup

Yield: 1 servings
Calories: 380
Theme: Lunch
Rating:  This recipe has not been rated
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Preparation Time: 45 minutes

Ingredients

  • 1 cup whole green mung beans
  • 2 cups water plus 1/2 tsp salt (to cook beans)
  • 1 tbsp sunflower oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp hing
  • 1 bay leaf
  • 1/2 tsp Tumeric
  • 1 tsp mixed cumin and coriander powder
  • 2 cups water (to achieve soup)
  • 1 1/2 tsp ginger, chopped
  • 1/2 tsp garlic, chopped
  • 1 tsp salt
  • 1 1/2 tsp lemon juice
  • 1 tsp raw sugar cane (optional)

Directions

Soak the mung beans overnight in water. Clean and finely grind ginger and garlic. Drain the mung beans, wash them two times and cook in a pressure cooker with the indicated amount of water until tender. It takes around 25 minutes, according to your pressure cooker. (The beans have to be broken.) If you use a regular pot, it will take 40-45 minutes for the beans to be fully cooked. Heat the oil or ghee in a large deep saucepan and add mustard seeds. When mustard seeds pop, add hing, bay leaf, turmeric, cumin, coriander, ginger and a pinch of black pepper. Mix well and do not allow to burn. Place the cooked beans with the fresh water and the remaining ingredients into the saucepan. Bring to a boil then simmer for a few minutes more. Add Lemon and Enjoy!

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