Split Mung Bean Soup
⏳ Time
40 minutes
🥕 Ingredients
14
🍽️ Servings
5
Description
Split Mung Bean Soup
Ingredients
- Ground coriander - 1 bunch
- Mung Beans - 1½ cups
- Water - 6 cups
- Ghee - 4 tablespoons
- Mustard Greens - 1 teaspoon
- Toasted Cumin Seeds - 1 teaspoon
- Asafetida - a pinch
- Red Curry Powder - ½ teaspoon
- Curry - 6 pieces
- Turmeric - 1 teaspoon
- Tikka Masala - 1 teaspoon
- Grated Ginger Root - 2 teaspoons
- Salt - to taste
- Cayenne Pepper - to taste
Step by Step guide
Step 1
Rinse the mung beans, place them in a pot, cover with water, and bring to a boil. Cook over medium heat for about 30 minutes, stirring occasionally to prevent sticking to the bottom. Add salt 5 minutes before it's done.
Step 2
Remove from heat and set aside. If you prefer a smoother consistency, you can blend the mung beans in a blender or with a whisk.
Step 3
In a small skillet, heat the ghee, add the cumin and mustard seeds, and sauté over medium heat.
Step 4
When the seeds start to crackle, reduce the heat. Add the asafoetida, curry leaves, curry powder, turmeric, and masala. After 30–40 seconds, pour this mixture into the soup and turn the heat back on.
Step 5
While the soup is heating, lightly sauté the ginger in the same skillet (you can substitute ginger with garlic, depending on personal preference).
Step 6
Add the sautéed ginger, pepper, and finely chopped cilantro. Just a minute of boiling and it's ready to serve.
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