Mung Bean Soup ~ Cure For The Common Cold
Quick and easy to make--this is a great soup for those who enjoy Indian creations, you will not be disappointed.
Total Steps
4
Ingredients
21
Tools Needed
5
Related Article
http://www.laurasbestrecipes.comIngredients
- 1 cup mung beans
- 1 teaspoon oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafetida
- 1 teaspoon black mustard seeds
- 1/2 teaspoon fenugreek seeds
- 2 teaspoon turmeric
- 1 tablespoon cayenne
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 small onion, chopped
- 1/2 tablespoon dried red chilies
- 1 teaspoon Indian Chili powder
- 1 inch piece ginger, peeled and grated
- small handful dried curry leaves
- 3 stalk celery, chopped
- 1 clove garlic, minced
- 1 carrot, chopped
- 1 can coconut milk
- 1 small lime juice
- to taste salt and freshly cracked black pepper
Instructions
Step 1
In a large pot, heat the oil over medium heat. When hot, add the cumin seeds, mustard seeds and fenugreek seeds. Stir and fry until the mustard seeds turn grey and begin to pop. Now add the turmeric, cayenne, ground cumin, ground coriander and asafetida. Stir and then add the onion, green chilies, curry leaves and ginger. Stir occasionally and fry.
Step 2
Soak the mung beans overnight in enough water to cover the tops. Drain and transfer to a large pot, cover with water, bring to a boil, reduce the heat to low, and simmer covered until the beans are tender. Drain and set aside.
Step 3
Now add the celery, carrots, and onion to the pot - cook for another few minutes.
Step 4
Add the cooked mung beans to the pot, along with the coconut milk, lime juice, salt and pepper, and roughly 1 cup of water. Bring to a partial boil, reduce the heat to medium low and simmer.