Sprouted Mung Beans Soup - Daal Recipe (Indian Style)
This Mung beans soup recipe is made in Indian style "daal" with sprouted whole mung beans. It is a delicious, protein packed, highly nutritious soup that is great to build muscles and bones. This recipe is highly recommended for young kids, Diabetics, and Heart patients.
Servings: 5 people
Cost: $5
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
Note: If you are using a rice cooker or a slow cooker, it will take approximately 25-35 mins at least for the sprouted beans to become soft. Keep checking that the beans are soft and mushy before you close the heat.