Tomato and Garlic Mung Soup Recipe
Super busy lives need super easy recipes.
This soup satisfies and is sooo yummy, comforting and easy.
It features in my mom's home very often. I make only one change to her recipe. She likes to strain the mung beans and keeps them aside for salad, and I like to leave them in for a heartier concoction.
By Bharti
Tomato and Garlic Mung Soup
Ingredients
- 1/2 cup green mung beans soaked for 1/2 hour
- 4 cup water
- 2 cups crushed tomatoes (skinned)
- 4- 5 cloves garlic pods chopped roughly
- 1 teaspoon butter
- 1 teaspoon oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/4 teaspoon cracked black pepper
- salt to taste
Method
Place the mung beans and water in the pressure cooker and cook for 5 -8 minutes after the first whistle. The mung beans should be whole and not mushy. (If they do get mushy, don't worry. Just the blend everything in the end for a creamier soup)
Heat oil and butter in a separate pan. Add the cumin seeds. Once they start spluttering, add the garlic and toss till they are brown and toasted. Add the crushed tomatoes and cook for a few minutes till the water evaporates and the tomatoes are a thick paste. Add the spices and mix well. Add the tomato mixture to the mung and mix well. Cook for a few minutes till the flavors are well incorporated.
Garnish with cilantro and serve piping hot on cold winter nights.
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