Hearty mung beans cooked with warming spices, fresh vegetables, and aromatic herbs for a nourishing meal.
# What You Need:
→ Legumes
01 - 1 cup dried mung beans, rinsed and soaked for 2 hours
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 1 medium tomato, chopped
→ Spices
08 - 1 teaspoon cumin seeds
09 - 1/2 teaspoon turmeric powder
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon ground cinnamon, optional
13 - 1 bay leaf
→ Liquids
14 - 6 cups vegetable broth or water
→ Seasoning and Garnish
15 - 1 teaspoon salt, or to taste
16 - 2 tablespoons fresh cilantro, chopped
17 - 1 tablespoon lemon juice
# How To Make:
01 - Heat a large pot over medium heat. Add cumin seeds and toast until fragrant, approximately 1 minute.
02 - Add onion, garlic, and ginger to the pot. Sauté for 3 to 4 minutes until onion becomes translucent.
03 - Add carrots and celery to the pot. Cook for another 2 to 3 minutes.
04 - Stir in turmeric, coriander, black pepper, cinnamon if using, and bay leaf. Cook for 1 minute.
05 - Add soaked mung beans, chopped tomato, and vegetable broth or water to the pot. Stir well to combine.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes, or until mung beans are tender.
07 - Remove bay leaf from the pot. Add salt and lemon juice. Adjust seasoning to taste.
08 - Ladle soup into bowls and serve hot, garnished with chopped cilantro.
