Mung Bean Soup (Green Moong Soup)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Rinse the mung beans under running water, rubbing them with your fingers, then soak them in boiling hot water overnight or for at least 5 hours. Drain and rinse.
2. Heat half of the oil or ghee in a pot. Add the ginger and garlic and saute for 1 to 2 minutes until fragrant.
3. Add the tomatoes and vegetables and saute for 2 to 3 minutes. Stir in the sambar or curry powder and the salt.
4. Add the mung beans and pour in the water or stock. Bring to a rolling boil, then reduce to medium and cook partially covered for 18 to 20 minutes, until the beans are tender and starting to break down.
5. Mash ¼ cup of the beans with a masher or the back of a spoon, or blend them with ½ to ¾ cup water, stock or coconut milk and stir back into the pot.
6. Adjust the consistency with more liquid or hot water if you like. Bring to a gentle boil, then turn off the heat. Taste and adjust the salt; add black pepper or chili flakes if you want more heat.
7. Heat the remaining oil, ghee or butter, saute the leafy greens until wilted, then add them to the soup and stir well.
8. Squeeze in the lemon juice and garnish with fresh coriander if you like.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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