Dee’s Sprouted Mung Bean Soup

10 Sep

This recipe uses the Jar of mung beans I sprouted last week.

To sprout beans (buy a bag in an Asian supermarket where they are cheaper than health stores). Use a large jam jar rinsed with boiling water. Rinse 3 tbsp of beans add to jar and fill jar with cold water. Leave to soak in a dark place overnight. Drain water and rinse. Place jar on it’s side and put back in dark place. An airing cupboard is ideal. Rinse daily until sprouted. These are a great addition to sandwiches and salads also.

Ingredients

2 cups of sprouted mung beans
1 inch piece of ginger (grated)
4 cloves of garlic (crushed)
1 chilli pepper (deseeded and sliced)
1 tsp of cumin seeds
Coconut oil
1 tsp of turmeric
2 tbsp of ground coriander
Fresh coriander leaf
2 tomatoes (chopped)
1/2 courgette (diced)

Method.

Place 2 tbsp of coconut oil in pan and add ginger, garlic and chilli. Fry for 2 mins. Add the sprouts and cover with water I used approx 2 litres. Add turmeric. Bring to the boil and simmer gently.

In a frying pan add 1 tbsp coconut oil and brown cumin seeds, add coriander powder immediately and stir. Add chopped vegetables and cook for 3-4 mins.

Add the spice and veg mix to the soup and season to taste. Add 2 tbsp chopped coriander at the end just before serving.

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2 Responses to “Dee’s Sprouted Mung Bean Soup”

  1. Wild Juggler September 10, 2013 at 12:49 pm #

    I haven’t sprouted beans in a long time, and this looks delicious. I should try it.

    • Dee September 10, 2013 at 12:59 pm #

      It is delicious and so tasty. I was inspired by Iyer’s South East Indian cafe in Cork to do this recipe. It’s similar to a Dal they make

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