Moong Bean Soup: Nourishing Mother After Birth
Servings: 2 -3 servings
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.