Can it get any colder?! Feels like NJ is getting slammed by snowstorms like never before…what better time for a bowl of warm mung bean soup – rich in proteins, fiber and as always allergy friendly. It also happens to be my little one’s favorite – yayy!
– Dehusked split dry Mung Bean: 1/2 cup
– Turmeric: 1/4 teaspoon
– Pepper –
– Olive Oil or any other oil (Corn, Canola, Vegetable): 1/2 tablespoon
– Salt to taste
– Optional: 1 cup finely chopped Spinach, 1/2 tsp Cumin seeds, pinch of asafoetida, 1 tbsp finely cut coriander leaves
– Measure the mung bean in a 4 quart heavy bottomed saucepan. -Wash the mung bean and drain all the water. Add 3 cups of water and the turmeric and stir till the turmeric is completely stirred in.
– Heat the saucepan on medium to high flame till the water comes to a boil. Turn it down to medium heat so that the water is simmering.
– Stir the soup every 10 minutes to ensure that it is not sticking to the bottom of the vessel. – In about 30 – 40 minutes, the lentils will be completely cooked. Add the required amount of salt and turn down the flame to low.
– In a small saucepan heat the olive oil. When the oil is heated, add the cumin seeds (Omit the cumin seeds if you don’t want to add cumin seeds.) Switch of the flame and add ground black pepper and pinch of asafoetida (optional)
– Add the heated oil with the seasoning to the soup and finely chopped coriander leaves. Give it a good stir and switch of the flame.
1) To increase flavor and nutritional content add the cut spinach in the last 10 minutes of cooking time.
2) Spinach is just one example. This lentil soup is remarkably versatile – add cooked carrots, cucumber, cabbage, or sauteed onions, green peppers. Let your imagination run wild and make this soup yours 😉
Ways to enjoy it…
1) Have it as a soup as is.
2) Mix it with rice – yummy and nutritionally awesome!
3) Use it as a dip for tortillas, pita bread etc.