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November 14, 2012 by iLoveThaiCooking & Pranees Thai Kitchen
Why We Love This Split Mung Bean Soup
This recipe uses pretty budget-friendly and humble ingredients.
It’s made in one pot for easy preparation and cleanup.
It uses mostly pantry (and freezer) ingredients and some hearty vegetables.
It tastes delicious!
Split mung beans (also known as moong beans) are essentially the whole mung bean’s hulled and split portion.
They’re naturally gluten free, inexpensive and cook quickly.
And even though yellow split mung beans resemble yellow split peas, they are distinct from each other.
IngredientsYield: About 4 servings
1cup split green mung beans(chilkewali mung dal)
1teaspoon turmeric
1teaspoon minced garlic
½teaspoon minced and seededhot green chili
¾cup chopped onions
1cup chopped tomatoes(canned is fine)
1½teaspoons brown sugar
1½teaspoons salt
2tablespoons sunflower orsafflower oil, or other neutral oil
1teaspoon brown mustard seeds
2tablespoons julienned fresh ginger
12curry leaves (optional)
1teaspoon ground cumin
3tablespoons chopped fresh cilantro
275 calories, 10 grams of dietary fiber, 7 grams of sugars, 5 grams of monounsaturated fat, 2 grams of polyunsaturated fat, 8 grams of fat, 1 gram of saturated fat, 0 grams of trans fat, 40 grams of carbohydrates, 13 grams of protein, and 314 milligrams of sodium.
Note: Based on ingredients and preparation that are readily available, Edamam has estimated the data displayed. It shouldn’t be used as a replacement for advice from a qualified nutritionist.
Step 1Combine the dal, turmeric, garlic, chili, onions, tomatoes, brown sugar, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, and cook, covered, for 25 minutes, stirring occasionally. Partly uncover and continue cooking for another 15 minutes, until the dal is tender; turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
Step 2To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the ginger and cook until lightly browned, about 15 seconds, and add the curry leaves, if you’re using them. Turn off the heat and stir in the cumin.
Step 3Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
How to cook split mung beans||mung daal recipe || Chows cooking&vlogs
