KCB 3.9: Mung Bean and Tomato Soup
Mung Bean and Tomato Soup
Whole green mung beans combine wonderfully with tomatoes and cook to a succulent puree in this ever-popular dal soup. Mung beans are rich in iron, vitamin B, and protein, and their available protein content increases when combined with bread or rice.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 45-60 minutes
• YIELD: Enough for 4-6 persons
• COOKING TIME: 45-60 minutes
• YIELD: Enough for 4-6 persons
• 1 cup (250 ml) whole green mung beans
• 7 1/4 cups (1.8 litres) water
• 1/2 teaspoon (2 ml) turmeric
• 1 teaspoon (5 ml) minced fresh ginger
• 1/2 teaspoon (2 ml) fresh green chili minced
• 2 firm, ripe tomatoes, coarsely chopped
• 2 tablespoons (40 ml) minced chopped parsley
• 2 teaspoons (10 ml) brown sugar
• 1 1/2 teaspoons (7 ml) salt
• 2 tablespoons (40 ml) fresh lemon juice
• 2 tablespoons (40 ml) mild-tasting olive oil
• 1 1/2 teaspoons (7 ml) cumin seeds
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 7 1/4 cups (1.8 litres) water
• 1/2 teaspoon (2 ml) turmeric
• 1 teaspoon (5 ml) minced fresh ginger
• 1/2 teaspoon (2 ml) fresh green chili minced
• 2 firm, ripe tomatoes, coarsely chopped
• 2 tablespoons (40 ml) minced chopped parsley
• 2 teaspoons (10 ml) brown sugar
• 1 1/2 teaspoons (7 ml) salt
• 2 tablespoons (40 ml) fresh lemon juice
• 2 tablespoons (40 ml) mild-tasting olive oil
• 1 1/2 teaspoons (7 ml) cumin seeds
• 1/4 teaspoon (1 ml) yellow asafoetida powder
1. Wash and drain the mung beans.
2. Boil the beans, water, turmeric, ginger, and chili over high heat in a heavy 3-litre/quart saucepan. Reduce heat to moderately low. Cover with a tight-fitting lid and boil gently for up to 1 hour or until the beans become soft.
3. Add the tomatoes, parsley, sugar, salt, and lemon juice. Continue to simmer for another 5 minutes.
4. Heat the olive oil in a small pan until slightly smoking; add the cumin seeds and saute until they crackle and turn golden brown. Saute the asafoetida momentarily; then add the spices to the soup. Allow the seasonings to soak into the soup for 1-2 minutes. Serve hot.
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