Roasted Mung Bean Soup

Roasted Mung Bean Soup

Health Rating
Prep Cook Ready in Servings
10 min 30 min 40 min 6
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Ingredients


1/3 cup Coconut, shredded
1/3 cup Coconut, shredded
1/2 tsp Cumin seeds
1/2 tsp Cumin seeds
1/2 cup Frozen vegetable mix
1/2 cup Frozen vegetable mix
1 tbsp Ghee
1 tbsp Ghee
1 piece, 1-inch Ginger root (grated)
1 piece, 1-inch Ginger root (grated)
2 cup Mung beans, raw
2 cup Mung beans, raw
1 pinch Salt
1 pinch Salt
2 medium Tomato (pureed)
2 medium Tomato (pureed)
1/4 tsp Turmeric, ground
1/4 tsp Turmeric, ground
1 small Yellow onion (sliced)
1 small Yellow onion (sliced)

Instructions


Dry roast the mung beans on medium high flame until very lightly coloured.

Rinse the beans with water and drain. Add 4 cups of water and the turmeric, let boil on high heat. Continue checking on it and adjust water until it is cooked and is in the desired ( soup like ) consistency. Add the frozen vegetables. If using fresh vegetables then add them earlier.

Cut the onions in very thin slices and fry them until brown. Collect them on paper towel and set aside.

Dry roast the shredded coconut until light brown. Set aside.

Add the roasted coconut, pureed tomato in the boiled mung beans. Add salt.

In a small frying pan melt the ghee on high heat. When hot add the cumin seeds, let it sizzle a little then throw in the grated ginger. Sauté for a few minutes until lightly coloured and very fragrant.

Sprinkle this on top of the mung beans. Garnish with the browned onions.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 322
Calories from fat 37
Calories from saturated fat 23.5
Total Fat 4.2 g
Saturated Fat 2.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.7 g
Cholesterol 5.2 mg
Sodium 59 mg
Potassium 1075 mg
Total Carbohydrate 53 g
Dietary Fiber 13.6 g
Sugars 7.8 g
Protein 18.5 g

Dietary servings

Per Portion


Meat Alternative 1.0
Vegetables 2.8

Energy sources


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