GREEN MUNG BEAN SOUP RECIPE - (4.7/5)
Provided by AzWench
Number Of Ingredients 14
Steps:
- Soak the mung beans overnight in water. Clean and finely grind ginger and garlic. Drain the mung beans, wash them two times and cook in a pressure cooker with the indicated amount of water until tender. It takes around 25 minutes, according to your pressure cooker. (The beans have to be broken.) If you use a regular pot, it will take 40-45 minutes for the beans to be fully cooked. Heat the oil or ghee in a large deep saucepan and add mustard seeds. When mustard seeds pop, add hing, bay leaf, turmeric, cumin, coriander, ginger and a pinch of black pepper. Mix well and do not allow to burn. Place the cooked beans with the fresh water and the remaining ingredients into the saucepan. Bring to a boil then simmer for a few minutes more. Add Lemon and Enjoy! Ingredients available at: BanyanBotanicals.com Vadikherbs.com
SWEET GREEN (MUNG) BEAN SOUP
A perfect dessert for an Oriental meal. Sometimes i just drink it as a snack. Very fragrant due to the coconut milk. I've even poured it into a popsicle mold and ended up with a sweet bean popsicle! Refreshing and low in fat (without the coconut, anyway *grin*)!
Provided by WaterMelon
Categories Dessert
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Wash the beans, drain.
- Put beans in saucepan with lid, cover with water.
- Cover with lid, simmer for about 15 minutes over low heat.
- Add pandan leaves (tie them into a knot for easy removal later), continue to simmer for another 15 minutes.
- After the beans are very soft and some are split, turn off heat and remove leaves Add sugar (do taste before adding too much).
- Just before serving, add the coconut milk.
- Serve hot.
Nutrition Facts : Calories 449.7, Fat 1.7, SaturatedFat 0.1, Sodium 53.8, Carbohydrate 86, Fiber 18.9, Sugar 24.9, Protein 26.1
GREEN MUNG BEAN SOUP WITH FISH AND SHRIMP
Make and share this Green Mung Bean Soup With Fish and Shrimp recipe from Food.com.
Provided by Pooja Kanal
Categories Curries
Time 55m
Yield 6 bowls, 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak the mung beans overnight in about 4-5 cups of water.
- Boil the mung beans in 4-5 cups of water and keep aside. (Do not drain the water). Takes about 30 mins in a pot. Or 15 mins in a pressure cooker.
- Heat oil in a pan on medium heat and add the mustard seeds and allow to splatter.
- Once done add thinly sliced shallots, ginger, garlic and chillies. Saute till the onions are translucent.
- Add the prawn and fish pieces to the pan and add soy sauce. Cover them with the onion soy sauce mixture and allow to cook for about 2-3 minutes.
- Add the boiled mung beans and cut spinach leaves to the pan or add the ingredients of the pan to the pot containing boiled mung beans and bring to a boil.
- Squeeze the juice of half a lemon in the pot to enhance the flavors and add salt as per taste.
- if you find the soup thick add water as per your requirement.
- One can also add noodles in the soup and make a complete meal out of it.
- One can also serve the soup (thicker version) with cooked rice or one can enjoy the soup plain.
Nutrition Facts : Calories 555.4, Fat 4.2, SaturatedFat 0.5, Cholesterol 49.5, Sodium 374.9, Carbohydrate 78.7, Fiber 23.2, Sugar 0.3, Protein 53.4
HEARTY WHOLE MUNG BEAN SOUP
After coming across mung beans in my local market one day, I was curious as to just what to do with them. After much searching I found this recipe on the internet which I've altered to suit our tastes. The result is a spicy and satisfying soup-a meal in a bowl. I found in my research these Asian beans don't need pre-soaking and are very nourishing, while being relatively easy to digest--they do not generally create abdominal gas or bloating (sorry, but for some people, that is important). According to modern nutrition, mung beans offer 14 gms of protein per cooked cup. Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate. The ham in this recipe can be omitted and vegetable stock substituted for chicken stock if you are vegetarian. I serve with crusty bread on the side, but you may also serve over rice if desired.
Provided by FlemishMinx
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place beans in a large pot and add 4 cups water; bring to a boil.
- Reduce heat to a simmer and cook for approximately 30 to 40 minutes, or as long as needed until the marjority of the beans pop their skins and the water is absorbed (if your water cooks out and the beans are not cooked, simply add more water as needed and continue cooking until beans burst; it is better to overcook than undercook, but in any event, continue cooking until the water is all absorbed).
- Meanwhile, saute garlic, chilis and onion in olive oil until the onion softens, about 5 minutes; set aside.
- When the beans have burst and the water has cooked off, add the chicken stock to the beans and bring to a boil.
- Add the onion mixture, ham, and spinach to the pot; reduce heat and simmer for 15 minutes.
- Season with salt and pepper, if desired, and serve.
Nutrition Facts : Calories 468.9, Fat 15.3, SaturatedFat 4, Cholesterol 45.9, Sodium 269.9, Carbohydrate 50.1, Fiber 14.6, Sugar 3.4, Protein 34.9
GREEN MUNG BEAN SOUP
Categories Bean
Number Of Ingredients 13
Steps:
- Soak the mung beans overnight in water. Clean and finely grind ginger and garlic. Drain the mung beans, wash them two times and cook in a pressure cooker with the indicated amount of water until tender. It takes around 25 minutes (45 minutes in regular pot).The beans have to be broken. Heat the oil or ghee in a large deep saucepan and add mustard seeds. When mustard seeds pop, add hing, bay leaf, turmeric, cumin, coriander, ginger and a pinch of black pepper. Mix well and do not allow to burn. Place the cooked beans with the fresh water and the remaining ingredients into the saucepan. Bring to a boil then simmer for a few minutes more. Add Lemon and Enjoy!
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- Rinse the beans several times and then soak with clean water for around 1 to 2 hours. Drain the set aside.
- In a high pressure cooker, add sugar, mung beans, pumpkin for winter version and water and cook with a rice or soup pressure. Then set aside for 20 minutes. Transfer out and add a tiny pinch of salt. Wait until cool down naturally.
- If you are using a regular stewing pot, place 3000ml water, mung bean and sugar and turn the fire to high fire. Bring to a boil and turn off the fire. Rest for around 20 minutes and then turn the fire to medium high and then cook for another 20 to 30 minutes until the mung beans are almost blossomed. Add a tiny pinch of salt and wait to cool down naturally.
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4.9/5 (31)Total Time 45 minsCategory Main Dishes, Side Dishes, SoupsCalories 437 per serving
- Beans: Rinse mung beans with cold water in a colander, picking out any bad looking beans or pebbles. Add beans to a large pot along with vegetable broth. Set heat to high and bring to a boil. Reduce heat to reach a gentle simmer, then cook the beans, uncovered, for 30 to 40 minutes. They are finished when they are soft and some have burst. Most of the water should be absorbed, though a little is okay.
- Flavor Makers: While mung beans cook, heat oil in a large sauté pan over medium heat. Add onion, garlic, ginger, and celery. Cook until onion is soft and translucent, about 5 minutes.
- Soup: Add sauteed veggies into the pot of mung beans, along with the can of coconut milk and chopped spinach. Let gently simmer until coconut milk is hot and spinach has wilted. Serve warm.
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