Whole Mung Bean Soup With Rice |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I love this recipe - not sure where I found the original. So glad that I found it though, because I bought too many whole mung beans once upon a time and didn't know what in the world to do with them - if you have other recipes using whole mung beans, PLEASE let me know. Ingredients:
1 cup mung beans |
1 cup basmati rice |
1 piece gingerroot |
2 tablespoons flaked coconut |
1 bunch cilantro |
1/2 cup water |
3 tablespoons ghee (clarified butter) |
1 cinnamon stick |
5 whole cardamom pods |
5 whole cloves |
10 whole black peppercorns |
3 whole bay leaves |
1/4 teaspoon turmeric |
1/4 teaspoon salt |
Directions:
1. Wash mung beans and rice until water is clear.
2. Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied.
3. Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves.
4. Add blended items to spices, then turmeric and salt, stirring until lightly browned.
5. Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes).
6. Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).
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