Recipe:
Mung Bean Soup is a light, nourishing dish that’s clean to prepare and deeply satisfying.
Elements:
1 cup mung beans (inexperienced or split yellow)
1 medium onion, chopped
2 cloves garlic, minced
1-inch ginger, grated
1 tomato, chopped (elective)
1 tsp cumin seeds
½ tsp turmeric powder
Salt to taste
4 cups water
1 tbsp oil or ghee
clean cilantro for garnish
Lemon wedges (optional)
Commands:
1. Rinse mung beans thoroughly and soak for 1–2 hours if the use of entire inexperienced mung beans (optionally available, for faster cooking).
2. In a pot, warmth oil/ghee. Add cumin seeds and let them sizzle.
3. Add onion, garlic, and ginger. Sauté till soft.
4. Stir in turmeric, then upload tomato if the usage of. Cook for two–3 mins.
5. Upload mung beans and water. Carry to a boil.
6. Lower heat, cover, and simmer for 30–40 minutes (or 20 mins if pre-soaked) until beans are soft.
7. Upload salt, modify consistency with water if wished.
8. Garnish with cilantro and serve with rice or flatbread.
Health blessings:
Mung beans are a powerhouse of nutrition. Wealthy in protein, fiber, and antioxidants, they help digestion, heart fitness, and blood sugar law. Their high fiber content material promotes intestine fitness and satiety, aiding in w8 management.
They may be additionally a super source of plant-based protein, making them best for vegetarians and vegans. Mung beans comprise vital vitamins like folate, magnesium, and B vitamins, which help strength production and immune function.
The soup is simple to digest and often used in detox diets in Ayurvedic practices. It’s light but filling, making it extremely good for those recovering from illness or looking for a cleansing meal. Heat, spiced, and nourishing—mung bean soup is both delicious and recovery.
Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.
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