Indian Mung Bean Soup with Ginger and Turmeric

A boldly spiced vegetarian soup like no other.

Recipe author

Servings:

Mung beans

200

Water

Salt

Bay leaf

Cinnamon

0.5

Turmeric

Butter

Tomatoes

300

Potatoes

300

Bell pepper (mixed colors)

300

Cumin seed

1.5

Ginger

Dried hot chili pepper (red, dried)

Fresh cilantro (fresh)

Lemons

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 11 % 1 g

Carbohydrates 67 % 6 g

36 kcal

GI: 50 / 0 / 50

Cooking method

Vegetarian food has its first courses, second courses, and even desserts too — it's not all raw greens and carrots. There are countless soups to choose from. Here I'll walk you through a soup called mung dal tarkari — a soup made with mung beans. If you don't have mung beans on hand, you can make it with split green peas instead, in which case it's simply called dal tarkari. Rinse the mung beans well. Pour water into a soup pot, add the salt, cinnamon, and bay leaves. Bring to a boil and add the mung beans. When the water returns to a boil, set the lid on halfway and lower the heat a bit. Cook until the beans are tender — about 20 minutes for mung beans, 35 for peas (though I'd suggest soaking either one for a few hours before you start). Don't forget to skim the foam. Add the turmeric and butter, along with the chopped vegetables. Cover and cook until the mung beans have completely broken down. In a skillet, melt 2 tablespoons of ghee and add the cumin and caraway seeds. When the cumin darkens, add the ginger and fry for a few more seconds, swirling the pan gently. Pour this spiced butter into the pot and let it simmer for another 3-4 minutes. Serve with rice and bread, garnished with fresh herbs and a lemon wedge.