Soups Galore, My Favorite Soups Part 2 Recipe Video
Ingredients
| For mung bean soup | ||
| Mung beans | 2 Cup (32 tbs), soaked | |
| Water | 6 Cup (96 tbs) | |
| Red chili powder | 1 Teaspoon | |
| Turmeric powder | 1⁄2 Teaspoon | |
| Salt | To Taste | |
| Lemon juice | 1 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Clove | 1⁄2 Teaspoon | |
| Black pepper | 1⁄2 Teaspoon | |
| For noodle soup | ||
| Noodles | 1 Cup (16 tbs) | |
| Water | 3 Cup (48 tbs) | |
| Onion | 1⁄4 , chopped finely | |
| Garlic | 1 Clove (5 gm), mince | |
| Fresh mushrooms | 4 , sliced | |
| Frozen peas | 1 Tablespoon | |
Nutrition Facts
Serving size
Calories 556 Calories from Fat 91
% Daily Value*
Total Fat 10 g16.1%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 23.5 mg7.8%
Sodium 130.9 mg5.5%
Total Carbohydrates 89 g29.6%
Dietary Fiber 19.1 g76.4%
Sugars 8.3 g
Protein 30 g60.2%
Vitamin A 5.5% Vitamin C 14.8%
Calcium 16.2% Iron 47.8%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1. Soak the mung beans in water overnight. Drain well and set aside.
MAKING
2. In a pot over medium heat, pour water and add soaked mung beans. Cook for 20 minutes until tender, then simmer for 20 minutes.
3. Add red chili powder, turmeric powder, salt and lemon juice. Stir well.
4. In a pan, heat olive oil, add cumin, cloves and black pepper.
5. Saute well and pour in to the soup. Mix well.
SERVING
6. Serve the Mung Bean Soup with toasted bread.
FOR NOODLE SOUP
MAKING
1. In a pot, boil water and cook the noodles.
2. In a pan, heat olive oil. Stir in the onion, garlic, mushrooms, frozen peas and fry altogether.
3. Add into the noodles and mix well.
SERVING
4. Serve the noodle soup with hot/soy sauce.
Editors Review
If you are craving for a sip of Indian soup, here it comes! Straight from India, Bhal Dave's style of healthy soups prepared with mung dal to be served with toast. When you want to energise yourself, now you know where to go!Chef
