Whole green mung simmered until breaking down, with ginger, cumin and tomato; a warming, protein-rich soup that is dinner-sized without weight.
Dinner · 10 min prep · 35 min cook · serves 3 Newly added
Ingredients
- ¾ cup whole green moong , soaked 1 hour
- 4 cups water
- ¼ tsp turmeric powder
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 tbsp ginger (fresh) , grated
- 1 tomato , chopped
- 1 tsp coriander powder
- ¼ tsp black pepper , freshly ground
- to taste rock salt
- 1 tsp lemon , juice
- 2 tbsp coriander leaves , chopped
Preparation
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Pressure-cook the soaked mung with the water and turmeric until the beans are soft and splitting (5–6 whistles), or simmer covered about 45 minutes.
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Lightly mash a ladleful of the beans against the pot and stir it back in to give the soup body.
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Heat the ghee, pop the cumin, add ginger and tomato, and cook until the tomato softens, 3–4 minutes.
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Add coriander powder and pepper; pour the tempering into the soup with the salt.
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Simmer 5 minutes, finish with lemon juice and coriander, and serve hot on its own or with a phulka.
In the tradition
A bowl of whole-mung soup at night is comfort calibrated: protein and warmth enough to sleep on, water enough to keep it light. The classical preference is to cook pulses “until they lose their form”, the older the bean taste, the harder the digestion; so resist any urge to keep the mung firm and instead let the pot do the work.
Sources & further reading
- Aṣṭāṅga Hṛdaya , Vāgbhaṭa (Sūtrasthāna 6, mung (mudga) named the foremost pulse)
- Ayurvedic Cooking for Self-Healing , Vasant Lad & Usha Lad
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.