WHOLE MUNG BEAN SOUP WITH RICE
I love this recipe - not sure where I found the original. So glad that I found it though, because I bought too many whole mung beans once upon a time and didn't know what in the world to do with them - if you have other recipes using whole mung beans, PLEASE let me know.
Provided by Tessa Morales
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash mung beans and rice until water is clear.
- Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied.
- Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves.
- Add blended items to spices, then turmeric and salt, stirring until lightly browned.
- Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes).
- Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).
Nutrition Facts : Calories 445.1, Fat 12.6, SaturatedFat 6.9, Cholesterol 24.6, Sodium 178.5, Carbohydrate 67.8, Fiber 11.4, Sugar 1.5, Protein 17
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