Ingredients with Measurements:
- 1 cup of dried mung beans
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 4 cups of vegetable broth
- 1 can of diced tomatoes
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed: None
Step-by-step instructions:
1. Rinse the mung beans and soak them in water overnight.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
3. Add the minced garlic and grated ginger to the pot and sauté for another minute.
4. Add the cumin, coriander, turmeric, paprika, and cayenne pepper to the pot and stir well.
5. Drain the soaked mung beans and add them to the pot. Stir well to coat the beans with the spices.
6. Add the vegetable broth and diced tomatoes to the pot and bring to a boil.
7. Reduce the heat to low and let the soup simmer for 45 minutes to 1 hour until the mung beans are tender.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
Calories: 200
Fat: 3g
Carbohydrates: 35g
Protein: 10g
Fiber: 10g
Sodium: 700mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use canned chickpeas instead of mung beans.
Variations:
- Add chopped carrots and celery to the soup for extra flavor and nutrition.
- Use coconut milk instead of vegetable broth for a creamier soup.
- Add cooked chicken or shrimp to the soup for a protein boost.
Tips and tricks:
- Soaking the mung beans overnight will help them cook faster and more evenly.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- If the soup is too thick, you can add more broth or water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Serve the soup with a side of crusty bread or naan.
- Pair the soup with a crisp green salad.
Suggested side dishes:
Crusty bread or naan, green salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Mung bean soup is a traditional dish in many Asian cultures, including India, China, and Vietnam. It is often eaten as a healthy and nutritious meal.
Flavor profiles:
Spicy, savory, earthy
Serving suggestions:
Serve the soup hot as a main course or appetizer.
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