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Moong Bean Soup: Nourishing Mother After Birth

Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Servings: 2 -3 servings
Author: Ameya Duprey

Ingredients

  • 6 C water
  • 3/4 C split peeled moong beans
  • 2 " piece of fresh grated ginger or 1 tsp dried ginger
  • 2 cloves garlic - minced
  • 2 tsp powdered cumin
  • 1 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 4 Tbsp ghee or sesame oil
  • 1 Tbsp raw sugar
  • 1/8 tsp cayenne (optional)
  • 2 " piece cinnamon stick
  • 1 Tbsp tamarind paste (optional)

Instructions

  • Soak split peeled moong beans at least 1 hour. Drain.
  • Add ghee to heavy bottomed saucepan and turn on medium heat.
  • Add garlic and allow to lightly brown.
  • Add cumin, garam masala and cinnamon stick and fry 30 seconds more.
  • Add fresh grated ginger, sugar and cayenne.
  • When the mix begins to caramelize and turn a reddish brown color, add the moong beans and stir-fry one minute.
  • Add the water, turmeric and optional tamarind.
  • Bring to a boil and reduce heat to a simmer.
  • Cook 2 hours.

Notes

* This dish can be made in a slow-cooker relatively effortlessly. Set it on high. Add the water, moong beans and turmeric. Stir-fry the rest of the spices and add to the slow-cooker. Cook until soft.