Soup from peeled mung bean

5 servings

40 minutes

Split mung bean soup is a traditional Indian dish filled with the aromas of spices and the warmth of home. Mung beans, popular in South Asia, are known for their lightness and delicate texture. In this soup, they combine with spicy seasonings – turmeric, cumin, curry, masala, and asafoetida – creating a rich and deeply spiced flavor. Mustard and curry seeds roasted in ghee add characteristic Eastern notes to the dish. Ginger and cayenne pepper provide a mild heat while fresh cilantro completes the composition with freshness. This soup not only warms but also nourishes – it is rich in protein and beneficial nutrients. It is perfect as a standalone dish or as an addition to an Indian dining table. Serve it with rice or fresh chapati for a complete immersion in Indian cuisine.

Energy value per serving

• Calories: 424.1
• Proteins: 16g
• Fats: 26.2g
• Carbohydrates: 30.9g

Ingredients

• Fresh cilantro (coriander): 1 bunch
• Mung peas: 1.5 glass
• Water: 6 glass
• Melted butter: 4 tbsp
• Mustard seeds: 1 tsp
• Cumin seeds: 1 tsp
• Asafoetida: pinch
• Curry powder: 0.5 tsp
• Curry leaves: 6 pc
• Turmeric: 1 tsp
• Masala: 1 tsp
• Fresh ginger: 2 tsp
• Salt: to taste
• Cayenne pepper: to taste

Cooking steps

1. Rinse the mung beans, place them in a pot, add water, and bring to a boil. Cook over medium heat for about 30 minutes, stirring occasionally to prevent sticking to the bottom. Add salt 5 minutes before it's done.

   Required ingredients:

   • Mung peas: 1.5 glass
   • Water: 6 glasss
   • Salt:  to taste

2. Remove from heat and set aside. If you prefer a more homogeneous consistency, you can blend the mung beans in a blender or whisk.

3. In a small pan, heat the oil, add cumin and mustard seeds, and sauté over medium heat.

   Required ingredients:

   • Melted butter: 4 tablespoons
   • Mustard seeds: 1 teaspoon
   • Cumin seeds: 1 teaspoon

4. When the seeds start to crackle, reduce the heat. Add asafoetida, curry leaves, curry powder, turmeric, and masala. After 30-40 seconds, pour this mixture into the soup and turn the heat back on.

   Required ingredients:

   • Asafoetida:  pinch
   • Curry leaves: 6 pieces
   • Curry powder: 0.5 teaspoon
   • Turmeric: 1 teaspoon
   • Masala: 1 teaspoon

5. While the soup is boiling, lightly fry the ginger in the same pan (you can use garlic instead of ginger, depending on personal preference).

   Required ingredients:

   • Fresh ginger: 2 teaspoons

6. Add fried ginger, pepper, and finely chopped cilantro. Just a minute of boiling and it's ready to serve.

   Required ingredients:

   • Cayenne pepper:  to taste
   • Fresh cilantro (coriander): 1 bunch