Recipe: Mung Beans Soup

For some reason, back in 2012, in an attempt to eat more vegetarian meals I bought a bag of dried mung beans without knowing anything about the best ways to cook them. Come to think of it I can’t even remember why they are supposed to be good for me!  😀

At first I thought I’d use them to make a mung bean salad and they were sort of revolting so I gave up eating them altogether for a while. However, “knowing” that the original plan was a good one I set out to find recipes that would make these beans taste interesting.

Lo and behold after a lot of Googling I found a recipe that managed to make mung beans taste good (with a few mods) and so here it is, rather appropriate for when the sun goes down and we are reminded that it’s only April and we are closer to the North Pole than the Equator.

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Mung Bean Soup
A heart warming dish for when we can't be asked to go out shopping and all we have in the pantry is a bag of mung beans.
Course Soup
Cuisine Indian
Prep Time 15 min
Cook Time 30 min
Passive Time 2 hrs
Servings
person
Ingredients
  • 0.5 mug dried mung beans soaking in fresh water
  • 1 onion, chopped
  • 1 clove garlic
  • 1 inch ginger, finely chopped
  • 1 tsp cumin powder
  • 1 tsp coriander leaves
  • 1 tsp turmeric
  • 0.5 lime, juiced
  • Vegetable stock
  • Salt and Pepper
  • 1 tbsp Extra Virgin Olive Oil
Course Soup
Cuisine Indian
Prep Time 15 min
Cook Time 30 min
Passive Time 2 hrs
Servings
person
Ingredients
  • 0.5 mug dried mung beans soaking in fresh water
  • 1 onion, chopped
  • 1 clove garlic
  • 1 inch ginger, finely chopped
  • 1 tsp cumin powder
  • 1 tsp coriander leaves
  • 1 tsp turmeric
  • 0.5 lime, juiced
  • Vegetable stock
  • Salt and Pepper
  • 1 tbsp Extra Virgin Olive Oil
Instructions
  1. In a small pot add the onion, the garlic, the ginger and the olive oil and cook on a low heat for a few minutes until the onions look transparent and they are soft. Add the turmeric, the cumin powder, the lime juice and some of the coriander then season to taste.
  2. Add the soaked mung beans and lightly fry for a couple of minutes, then pour in the vegetable stock and allow to simmer for 30/40 minutes until the beans are cooked but not soggy.
  3. Remove from the heat and allow to rest for a couple of minutes. Drizzle with a bit of olive oil and sprinkle some more coriander on top before serving.
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