I’m so excited to share my ultimate favourite soup with you!!! Not only because this soup is high in protein – 14 g to be exact – but the spicy sour taste is just the right thing to keep me alert in the cooler months.
Mung Beans are considered one of the most cherished foods in ancient India and have been used for thousands of years in Ayurveda. They are one of the healthiest sources of plant protein and their list of health benefits include : antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, lipid metabolism accommodation, antihypertensive and antitumor effects. Amazing!
- 1 cup whole green Mung Beans
- 7 ½ cups Water
- 1 teaspoon Turmeric
- 1 teaspoon minced fresh Ginger
- ½ teaspoon minced fresh Green Chili or crushed red chili peppers
- 2 firm ripe pureed Tomatoes
- 2 teaspoons Sugar
- 1 ½ teaspoons Salt
- 2 tablespoons fresh Lemon Juice
- 2 tablespoons Oil/Ghee
- 1 ½ teaspoons Cumin Seeds (Jeera)
- ¼ teaspoon Asafoetida Powder (Hing)
- Wash and drain the mung beans
- Bring the water to a boil and add the beans, turmeric, ginger and chilies then reduce to a simmer. Cover the pot with it’s lid and cook for 1 hour
- After the beans have become soft, add the tomatoes, sugar, salt and lemon juice. Simmer for another 5 minutes
- Heat the oil/ghee and cumin seeds in a smaller pan until the seeds crackle and turn darker brown. Add the asafoetida to this then add these spices to the soup.
- Continue to simmer for another 5 minutes to allow all the flavours to blend. Serve hot!
Sometimes I like to add a sprinkling of cheese on top or if I want a more hearty meal, I add a few spoons of rice. Whenever I am not feeling well or the weather is gloomy and cold outside, this always makes me feel better!