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Mung Ki Dal-Mung Bean Soup (India)

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Mung Ki Dal-Mung Bean Soup (India)

 

7 ounces mung bean sprouts, soak and drained

4 medium carrots, peeled and cubed

4 medium potatoes, peeled and cubed

2 tablespoons green peas

2 medium onion, finely chopped

2 medium tomato, seeded and chopped

1/4 cup vegetable oil

1/2 teaspoon cumin seeds

1 teaspoon ground turmeric

1 teaspoon ground red pepper

salt to taste

1 3/4 quarts water

 

Prepare vegetables. Bring water to boil and add the

drained beans, carrots, turmeric, red pepper and salt.

 

Cook on low for 15 minutes. Add potatoes and green

peas and cook 10 minutes more.

In another sauce pan heat oil and cook cumin seed

until they begin to burst.

Add onions and cook until browned. Mix in chopped

tomato. Cook until soft.

Add to bean soup and cook for 5 minutes. Serves 8.

 

 

 

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Hi Renuka,

Did you by chance mean dried mung beans in this recipe? It sounds great, but it

doesn't seem that sprouts would work here.

Thanks,

Leslie

-

 

Mung Ki Dal-Mung Bean Soup (India)

 

7 ounces mung bean sprouts, soak and drained

4 medium carrots, peeled and cubed

4 medium potatoes, peeled and cubed

2 tablespoons green peas

2 medium onion, finely chopped

2 medium tomato, seeded and chopped

1/4 cup vegetable oil

1/2 teaspoon cumin seeds

1 teaspoon ground turmeric

1 teaspoon ground red pepper

salt to taste

1 3/4 quarts water

 

Prepare vegetables. Bring water to boil and add the

drained beans, carrots, turmeric, red pepper and salt.

 

Cook on low for 15 minutes. Add potatoes and green

peas and cook 10 minutes more.

In another sauce pan heat oil and cook cumin seed

until they begin to burst.

Add onions and cook until browned. Mix in chopped

tomato. Cook until soft.

Add to bean soup and cook for 5 minutes. Serves 8.

 

________

 

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