Ingredients
-
1
-
1
-
1
-
2
-
1
-
1/2
-
3
-
1
-
5
-
5
-
-
-
-
-
Directions
Whole Mung Bean Soup With Rice,I love this recipe – not sure where I found the original. So glad that I found it though, because I bought too many whole mung beans once upon a time and didn’t know what in the world to do with them – if you have other recipes using whole mung beans, PLEASE let me know.,I felt very calm after eating this – it has some flavor, but it’s not too starchy or too hard to digest, either. I love the flavor of cilantro with ginger and coconut in a chilled noodle salad (see recipe #123371). This was interesting – some of the same flavors, but a hot dish. The mung beans don’t have as strong a “beany” flavor as some other beans. I would not really describe this as a soup. Most of the water was absorbed. That may be because I was out of basmati rice and had to use jasmine rice, but from the proportions I’d guess it would happen with any kind of rice. I am glad Charishma tried this first, because it wouldn’t have occurred to me to add salt – I don’t even like salt – but she’s right; it’s much better if you add some. I also used canola oil instead of ghee and put yogurt on top.,I felt very calm after eating this – it has some flavor, but it’s not too starchy or too hard to digest, either. I love the flavor of cilantro with ginger and coconut in a chilled noodle salad (see recipe #123371). This was interesting – some of the same flavors, but a hot dish. The mung beans don’t have as strong a “beany” flavor as some other beans. I would not really describe this as a soup. Most of the water was absorbed. That may be because I was out of basmati rice and had to use jasmine rice, but from the proportions I’d guess it would happen with any kind of rice. I am glad Charishma tried this first, because it wouldn’t have occurred to me to add salt – I don’t even like salt – but she’s right; it’s much better if you add some. I also used canola oil instead of ghee and put yogurt on top.
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Steps
|
1
Done
|
Wash Mung Beans and Rice Until Water Is Clear. |
|
2
Done
|
Using a Blender, Put Ginger, Coconut, Cilantro and 1/2 Cup of Water, Blend Till Liquefied. |
|
3
Done
|
Heat Saucepan on Medium Heat, Add Ghee, Cinnamon, Cloves, Cardamom, Peppercorns and Bay Leaves. |
|
4
Done
|
Add Blended Items to Spices, Then Turmeric and Salt, Stirring Until Lightly Browned. |
|
5
Done
|
Add Mung Beans and Rice and Mix Well, Pour 6 Cups of Water, Cover, Bring to a Boil (let Boil For 5 Minutes). |
|
6
Done
|
Turn Heat Down Low and Cook, Lightly Covered, Until Mung and Rice Are Soft (25-30 Minutes). |
