Spicy Mung Bean Soup
Source of Recipe
Whole Foods
List of Ingredients
1 cup dried mung beans, washed and rinsed
5 cups cold water or vegetable stock
1/2 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon curry powder
1 teaspoon garam masala
4 teaspoons canola oil
1 medium onion, thinly sliced
4 garlic cloves, minced
2 or 3 large tomatoes, chopped
a 2 inch piece of ginger, peeled and minced
2 or 3 serrano peppers, very thinly sliced (do not remove the seeds)
1 cup coconut milk
1/2 cup minced fresh cilantro
salt to taste
juice of 1 lemon
Recipe
Place the mung beans in a pot with the 5 cups of cold water. Bring to a simmer and cook until beans are tender. (Do not boil. I cannot stress this enough. Just a gentle simmer. The recipe says to cook the beans for about 40 minutes, but mine were done in about 25. But this is likely because I cooked them at too high a temperature, and as such my beans were not tender so much as they were mushy. Not that it affects the flavor, but I would think the soup would have been better if the beans were a little firmer.)
Meanwhile, combine the turmeric, cumin, curry powder, and garam masala and set aside.
Then in a large soup pot, heat the canola oil over medium-high heat. Saute the onions until soft. Reduce the heat to medium-low, add the garlic, tomatoes, and the ginger. Saute for a minute or so.
Add the combined spices and the sliced serrano pepper and saute for another minute. Next add the beans and their cooking liquid to the pot with the vegetables and spices. Add the coconut milk. You might need to add another cup ot two of water, if the soup seems a little thick. Simmer the soup uncovered for 15 minutes.
Stir in the cilantro, season with salt and pepper and serve with a wedge of lemon.
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