Mung Bean Soup (Indian) vegetarian/vegan
 vegetarian/vegan Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 156.6
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 6.0 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 6.9 g
- Protein: 10.1 g
View full nutritional breakdown of Mung Bean Soup (Indian) vegetarian/vegan calories by ingredient
Number of Servings: 5
Ingredients
-
1 cup Mung Beans Raw
1tsp Garlic paste
1tsp Ginger paste
1tsp Canola oil
1tsp Cumin seeds
1/3 cup chopped tomatoes
1tsp red pepper powder (paprika if less spicy desired)
0.5 tsp tumeric powder
0.5 tsp lemon juice
1 splenda
3-4 cups water
salt to taste...about 1 tsp
Directions
1. Boil mung beans in water until tender. (soak for a few hours ahead to cook faster)
2. in a pan, put the 1 tsp of oil, heat it for about a minute, add the cumin seeds and let pop.
3. Once the cumin pops, add the ginger and garlic and cook for about 30 seconds.
4. add the mung beans along with a little bit of water from the boiling into the pan.
5. add the tumeric powder, red pepper powder, lemon juice, splenda, salt and cook for about 5 minutes until all spices blend and the water thickens.
6. add the tomatoes on top and cook for 2-3 more minutes.
Eat alone or with rice or flat bread (roti)
Number of Servings: 5
Recipe submitted by SparkPeople user MONA1684.
2. in a pan, put the 1 tsp of oil, heat it for about a minute, add the cumin seeds and let pop.
3. Once the cumin pops, add the ginger and garlic and cook for about 30 seconds.
4. add the mung beans along with a little bit of water from the boiling into the pan.
5. add the tumeric powder, red pepper powder, lemon juice, splenda, salt and cook for about 5 minutes until all spices blend and the water thickens.
6. add the tomatoes on top and cook for 2-3 more minutes.
Eat alone or with rice or flat bread (roti)
Number of Servings: 5
Recipe submitted by SparkPeople user MONA1684.