Green Mung Dal Soup is well known to be soothing, nourishing and detoxifying. Recently it was made in our kitchen with Amaranth Greens.
You might like to look at other Mung and Mung Dal recipes here and here. Also some of our dal recipes here and here, and Amaranth recipes. Our favourite dal is Gentle Golden Dal. Find inspiration in our Spring recipes here and here.
It is best to read the following posts for basic instructions on cooking Mung Dal Soup:
Kitchen Bench Green Mung Dal Soup with Amaranth Greens
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 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 Kitchen Bench “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.