Food, Diet, & Digestion Secrets (Weight Loss, etc)
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TASTY AND VERY HEALTHY MOONG (MUNG) BEAN SOUP RECIPE
- 1 cup whole green moong beans—soaked overnight
- 2 cups water + 1 tsp salt to cook beans in pressure cooker
- 2 cups water – to achieve the soup
- 1 Tbs sunflower oil or ghee
- ½ tsp black mustard seeds*
- 1-2 pinches hing (asafoetida in the West)*
- 1 or more bay leaf
- ½ tsp turmeric
- 1 tsp mixed cumin and coriander powder*
- ½ tsp. Garlic chopped or grated
- 1 ½ tsp fresh ginger, chopped or grated
- 2 or 3 pieces of Kokum
- 2 tsp salt
Preparation time: 45 minutes
*You can double the amount of these spices if you prefer
Soak the moong beans overnight in water. Drain the moong beans, clean and finely grind ginger and garlic, and cook in a pressure cooker with the indicated amount of water until tender. It takes around 25 minutes, according to your pressure cooker. (The beans have to be broken.)
If you use a regular pot, it will take 40-45 minutes for the beans to be fully cooked. Heat the oil or ghee in a large deep saucepan, and add mustard seeds. When the seeds start to pop, add the hing, bay leaf, turmeric, cumin, coriander, ginger, and a pinch of black pepper. Mix well and do not allow to burn. Place the cooked beans with the fresh water and remaining ingredients into the saucepan. Bring to a boil then simmer a few minutes more. Enjoy!
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