Mung Dal Soup has saved me this week. Perhaps you are now wondering how a Soup can save me? Well, with all the Christmas recipes that I am currently making and testing, such a healthy Soup in between a true miracle. To my surprise, I never thought that mung dal could taste so delicious. In the process, I just started experimenting and this is what came out. So who in between times a little time out from Cookies , Cake , Roast and co. is exactly right here.
Delicious mung dal soup
Mung Dal, so delicious and so underrated! Originally, a reader brought it to my attention and asked if I could do something with mung beans. No sooner said than done, the yellow beans promptly landed in my shopping cart.
Mung Dal is actually in the ayurvedic Kitchen at home and can be used very versatile. You have the agony of choice between a creamy Dal to Rice or vegetable. In Ayurveda, Mung Dal is suitable for all doshas, i.e. Pitta, Vata and Kapha. The classic version uses Ayurvedic spices such as asafoetida, pippali and fenugreek. Unfortunately, I did not have all this in the house and just made a delicious soup out of it. If you want to know more about Ayurveda, I recommend the following. Book “Like Newborn…” which I found very informative: https://amzn.to/2RpQfNX
What goes into it? A little oil (can be omitted), cumin, turmeric, coriander, nutmeg, cardamom, cloves, rosemary, onion, carrots, celery, ginger, mung dal lentils, salt, pepper, vegetable broth and a dash of Vegetable cream (optional).
TIP: I also like to use sesame oil for roasting, which warms in the cold season!
How healthy are mong beans in soup?
- 24g protein on 100g
- Rich in essential amino acids
- Rich in Minerals such as magnesium, iron and zinc
- Rich in Dietary fiber
- Included Vitamin A, B, C and E
TIP: Mung beans half and peeled do not need to be soaked for long before processing. It is enough to rinse them briefly under water just before use.
The vegan mung dal soup is:
- Ideal for cold Days
- Full of healthy Ingredients
- Fast and simple
Are you ready the delicious and tasty, vegan and warming mung dal soup? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Mung Dal soup vegan
- 30 ml Frying oil or other high heat oil feel free to omit if oil-free
- 1 Piece red onion or 2 shallots peeled and finely chopped
- 70 g Celery sticks washed and finely chopped, 4 sticks
- 130 g Carrots halved and cut into slices,
- 180 g Mung Dal Mung beans, peeled and halved,briefly rinsed under cold water
- 30 g Soup powder vegan and organic
- 1000 ml Water
- 1 tbspn Cumin Whole or powder
- ½ tbspn Turmeric dried
- ½ tbspn Coriander dried
- ¼ tbspn Cardamom dried
- ¼ tbspn Cloves dried
- 1/8 tbspn Nutmeg ground
- 1 Twig rosemary
- 1 tbspn Ginger freshly grated, alternatively 1 tsp ground
- Salt to taste
- Pepper to taste
- Vegetable cream to refine at will
- Heat pot with frying oil.
- Add cumin, turmeric, coriander, cardamom, cloves, nutmeg, rosemary, onions, carrots and celery and sauté briefly.30 ml Frying oil or other high heat oil, 1 Piece red onion or 2 shallots, 70 g Celery sticks, 130 g Carrots, 1 tbspn Cumin, ½ tbspn Turmeric, ½ tbspn Coriander, ¼ tbspn Cardamom, ¼ tbspn Cloves, 1/8 tbspn Nutmeg, 1 Twig rosemary, 1 tbspn Ginger, Salt to taste, Pepper to taste
- Add mung dal beans and ginger and pour vegetable broth. Season with salt and pepper to taste and simmer over medium heat for 20 minutes.180 g Mung Dal, 30 g Soup powder, 1000 ml Water
- At the end of the cooking time (optional), finish with vegetable cream and divide into plates.Vegetable cream to refine at will, Spelt roll, Rosemary, Black cumin seed, Sprouts, Spelt bread
- Garnish as desired, serve and enjoy!