Sprouted Mung Beans soup is one of the best ways to get your proteins, minerals, vitamins, and antioxidants. It is kind of your multi vitamins and multi minerals pill that you should take in daily when struggling with health issues.
This recipe is balancing for all three dosha. It is easy on belly and supports digestive system.
Whole mung beans are tridoshic in nature, meaning they balance all the Dosha. And when you sprout them over few hours, they become even more digestible and dense in nutrients.
Sprouting mung beans is the easiest part actually. You just need to soak the beans overnight and you are done! Specially in hot and humid weathers as in Singapore. If, you are in colder parts of the world, then you may need more time.
Sprouted Mung Beans Soup
I made this recipe with plenty of Indian herbs and spices. They add to the nutritional value, taste, and flavor of the recipe. And they also make the soup super soft to digest and assimilate.
You can have mung beans soup in any of the meals you like. This recipe goes well with chapati or steamed rice.
Sprouted Mung Beans Soup – Daal Recipe (Indian Style)
Equipment
- Pressure Cooker
Ingredients
- 1½ cup Whole Mung beans
- 4 sprigs Fresh coriander leaves or cilantro leaves To garnish and for their delicious flavour
- 1 Clove Garlic Optional
- 1½ tsp Rock Salt To taste
- 1 tsp Turmeric Powder
- 2 Medium Tomatoes finely chopped
- 1 Medium Onion finely chopped
- 1 inch Ginger grated or pounded
- 2 tbsp Ghee Or Pure Cooking Oil (Sesame Oil, Coconut Oil, Olive Oil)
- 1 Pinch Hing – Asafetida
- 1 tsp Coriander Seeds Powder
- ½ tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 sprigs Fresh curry leaves optional
Instructions
Soaking and Sprouting the Mung beans
- Wash and soak the daal (whole mung beans) for 10 hours or overnight. Mung beans are the easiest and quickest to sprout. If the weather is humid and hot in your place, then it may take even lesser time. But, you will get longer sprouts in 10 hours then. Take a call per the results you see.
- Drain the soaking water out of the beans. Now add fresh water to the beans. Add enough water so as to cover the beans by two inches.
Pressure Cooking the Beans
- Add the beans and water in a pressure cooker.
- Add salt and turmeric.
- Close the pressure cooker and let the mixture cook for about 10 mins or for 3-4 whistles to make a soft and smooth soup.
Preparing the Tempering mix for the soup
- Heat a pan. Add Ghee. Once ghee is a little hot, add the Asafetida, curry leaves, mustard seeds, and cumin seeds.
- Let the seeds splutter and then add onions, garlic, and ginger till they turn golden brown.
- Add Coriander powder and stir for few seconds.
- Add chopped tomato and let it cook for another 5 mins.
- Add the beans soup, mix well, and let the mix cook for another 15 mins or put in the pressure cooker for 5-10 mins.
- Garnish with coriander leaves and serve with chapati, parantha, or rice.
- Enjoy with your meal!
Notes
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