Roasted Mung Bean Soup

Health Rating

Ingredients

Dry roast the mung beans on medium-high flame until very lightly colored.
Rinse the beans with water and drain. Add water and 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 into very thin slices and fry them until brown. Collect them on a paper towel and set them aside.
Dry roast the shredded coconut until light brown. Set aside.
Add the roasted coconut, pureed tomato to 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 colored and very fragrant. Sprinkle this on top of the mung beans. Garnish with the browned onions.

Nutritional Highlights

Mung Beans are rich in potassium, magnesium, and fiber all great to help reduce blood pressure and many other health benefits

Calories 294

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

Meat Alternative	0.5
Vegetables	1.4