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Mung Bean Curry Soup Recipe

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This recipe for Mung Bean Curry Soup is from The VereeTastee Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Mung Beans, soak overnight
4 Tbsp. vegetable oil
1 Tbsp. whole cumin seeds
9 cloves of garlic, crushed (about 3 Tbsp.)
14 oz. can crushed tomatoes
2 Tbsp. freshly grated ginger
2 Tbsp. coriander
1 tsp. turmeric
1 tsp. salt
1 tsp. cayenne pepper
4 c. water
14 oz. can coconut milk
1-2 medium limes, juiced
1/2 c. chopped fresh cilantro

Optional:
8 to 10 mushrooms, quartered
1-2 carrots chopped
Directions:
Directions:
* In a large pot, heat the oil over medium high heat.
* Add the cumin seeds and cook for about 1 minute.
* Add the garlic and saute for 3-4 minutes until it has browned, but not burned.
* Add mushrooms and carrots, crushed tomatoes and stir. Then add ginger, coriander turmeric, salt and cayenne. Saute for about 5 minutes, stirring frequently.
* Add the 4 c. water and mung beans, bring to a boil, then reduce to low, cover and simmer for 30 minutes.
* Test the mung beans for doneness. If they are done, stir in the coconut milk and heat through.
* Once fully heated, turn the soup off and stir in juice of one lime and cilantro. Taste and determine if the juice of another lime is desired.
* Serve hot!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
After overnight soak, 60 minutes.
Personal Notes:
Personal Notes:
Full bodied and satisfying. The spices blend so wonderfully.

 

 

 

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