Amrita Veda
Nectarean Foods for Mind & Body

Green Mungbean Soup Recipe

Serves: 4


1 Cup green mung beans - soaked overnight
2 Cup water + 1 tsp. salt- to cook beans in pressure cooker
2 Cup water - to achieve the soup
1 tbs. sunflower oil
½ tsp. mustard seeds
¼ tsp. hing - Asefoetida
1 bay leaf
½ tsp. tumeric
1 tsp. mixed Cumin and Coriander Powder
1½ tsp. ginger - chopped
½ tsp. garlic - chopped
2 tsp. salt
1½ tsp. lemon juice
1 tsp. raw sugar cane
1 pinch garam masala powder

Preparation Time: 45 minutes


1) Soak the mung beans overnight in water.
2) Clean and finely grind ginger and garlic
3) Drain the mung beans, wash them two times 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.
4) Heat the oil in large deep saucepan and add mustard seeds. When mustard seeds pop, add hing and bay leaf. Mix well.
5) Place the cooked beans - including the cooked water plus fresh water - into the saucepan.
6) Bring to a boil and add all remaining spices. Simmer the mung beans for a few minutes more.

Preparation of Garam Masala:

Cardamom 15 gm Clove 30 gm
Cinnamon 30 gm Black Pepper 30 gm.

Roast and store in an airtight container.

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