Mung Bean Soup with Asparagus and Tomatoes

Some people LOVE a glass of wine when they get home from work. I love a cup of whole green mung bean soup.

Green Mung Bean Soup with Asparagus and Tomatoes | A Life (Time) of Cooking | Indian Recipes

Some people LOVE a glass of wine when they get home from work. I love a cup of whole green mung bean soup. This version is definitely suited for Spring.

Before work, I will put the mung beans in the slow cooker with spices, to cook until I get home. When I arrive home, I tip the contents into a saucepan and let it simmer for 10 minutes – I think it improves the flavour to do this – and add any vegetables that I fancy (this is an optional step) and adjust flavours of the spices. Sometimes I want it hot and tangy, sometimes without heat and more warming and nourishing. Either way, this is a comforting, detoxing, healthy and definitely delicious soup.

You might like to also try Green Mung Bean Soup, Gentle Mung Dal, or Simple Mung Dal Soup. All of the Mung recipes are here and here. Be inspired by our Spring recipes here and here.

Green Mung Bean Soup with Asparagus and Tomatoes | A Life (Time) of Cooking | Indian Recipes

Whole Green Mung Dal Soup (Pachai Payaru), with Asparagus and Tomatoes

Source : My recipe
Cuisine: Indian in style, Ayurvedic
Prep time:10 mins or less
Cooking time: 8 – 9 hours in slow cooker, 10 mins on stove
Serves: 3-4 people, depending how you use it. You can double the recipe. It freezes well.

ingredients
1 cup whole green mung dal (green dal)
1/2 tspn turmeric
1 tspn ghee
1/2 tspn mustard oil (Indian) (optional)
2 dried red chillies
optional additions: 1 cinnamon stick, 1 tspn or more chilli paste, 1/2 tspn garlic-ginger paste, 1 tspn cumin seeds, 1 tspn ajwain seeds, chilli powder, 1 tspn cardamom powder, 1/2 tspn black pepper
6 – 7 cups water

1 bunch asparagus
5 or 6 small tomatoes

ingredients
Put all of the ingredients up to the water into the slow cooker on low, or in a pan on the stove top. Cook in the slow cooker for 8 or 9 hours, or on the stove top until the mung dal breaks down.

If you used the slow cooker, tip the contents into a pan on the stove and bring back to the boil.

While the soup is simmering, trim the asparagus, if needed, remove the spears, and chop the stalks into smallish pieces. Halve the tomatoes. Add the tomatoes and chopped asparagus to the simmering soup.

After 4 or 5 minutes add the asparagus spears to the soup. Allow to simmer for another 2 or 3 minutes.

Garnish with green coriander if you wish, and serve. Eat two bowls full, it is delicious.

recipe notes
Add a half lemon to the Mung Dal Soup while it is cooking, and remove it at the end of cooking time. For the last few minutes of cooking on the stove, add some chopped spring onions (aka scallions in the US), diced tomato, chopped green coriander and a pad of cooked rice (about 1 – 2 Tblspns).

Enjoy!

Namaskaram.

browse some of the Rasam and Dal Soups recipes

 

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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