My penchant for healthy, detoxifying Green Mung Dal Soup is well known. Recently I made it with Amaranth Greens.
It is best to read the following posts for basic instructions on cooking Mung Dal Soup:
Today I cooked the mung beans with whatever was on my kitchen bench, that is why I am calling it Kitchen Bench Mung Dal Soup.
Into the pan went some turmeric, black pepper and pippali pepper. A lime, cut in halves, was added, and so were several chunky slices of ginger, and some dried up knobs of ginger and fresh turmeric.
In went some left over cherry tomatoes, the greens of a bunch of spring onions, some herbs drying on the kitchen bench, a couple of dried red chillies, some “left over spices” masala mix.
When the mung beans were cooked the chillies, garlic bulbs, ginger and turmeric bits and the lime halves were removed. In went the stalks of the amaranth greens, and then, after 5 minutes, the greens.
Five minutes later, lunch was served.
From the Rasam and Dal Soups Series
- Ginger Garlic Lentil Soup
- Green Mung Bean Soup: Pachai Payaru
- Green Mung Dal Soup with Asparagus and Tomatoes
- Lemon or Lime Rasam. Sweet, Sour, Hot, Delicious.
- Light Summery Tomato Soup
- Saar/Rasam from Goa in India
- Thakkali Paruppu Rasam – Tomato Lentil Rasam: A Sth Indian Beauty (A spicy tomato based broth)
- Tomato Rasam for a SPICE Hit!
- Poritha Kushambu: Greens Soup (Amaranth) with Tamarind