First of all, it is always better to leave the legumes in the water from the night before, in any case, if you want to avoid this process it is good to wash the Mung beans thoroughly before using them. Mung beans can be cooked in a pressure cooker if you want to reduce cooking times or in the classic deep-bottomed soup pan.
Researching on the Internet I discovered how many beneficial properties Mung beans contain: First of all, they are antioxidants as well as valid allies in the fight against cholesterol as they are rich in a substance called lecithin. Thanks to the low glycemic index by which they are characterized they are also perfect for diabetics. Finally, the high fiber content makes them have a great satiating power making them perfect for those who want to lose weight.
Mung bean dal with curry and coconut milk
I love Indian cuisine, full of spices, and unique combinations. The Daal of legumes is one of those dishes that I always choose when I am at my favorite Indian restaurant in Rome! Daal is an Indian soup with legumes, vegetables, and spices.
This vegan recipe is packed with Indian flavors, coconut milk, parsley, and a hint of lime! It is extraordinarily simple and snappy to get ready. If you too have found a pack of Mung Beans in the back rows of the cupboard and you want to give it a chance, this is the right time to take it and learn how to cook a healthy and complete recipe!
This is one of the easiest and best mung bean recipes!
Tips for making mung bean soup with coconut milk and curry:
Each ingredient is perfectly balanced with the others; don’t be afraid to add them all! If you respect the ingredients the final result will be perfectly harmonious, with no garlic or spicy aftertaste in the mouth!
Ingredients for 2 people:
- 100g of mung beans soaked the night before.
- 150 ml of coconut milk
- 4 tablespoons of additional virgin olive oil
- 3 finely chopped cloves of garlic
- 1 teaspoon of cumin seeds
- 150 ml of rustic tomato pulp
- 1 handful of fresh ginger
- Salt and Pepper to Taste
- 1 tablespoon of cilantro
- 300 ml of water
- 1 tablespoon of turmeric and curry
- juice of 2 small limes
- 2 tablespoons of finely chopped parsley
Method
In a large pan, heat the oil over low heat. Add the cumin seeds and cook for a minute, until they start to get darker. Add the garlic and let it brown, but make sure it doesn’t burn.
Pour in the chopped tomatoes and mix, add the spices and mix well, add the water and the beans. Raise the warmth and heat to the point of boiling. Cover and cook for at any rate 40 minutes.
Flip the soup two or three times. After this time, taste the beans to see if they are cooked. If they are, add the coconut milk and mix well. Once the mixture comes to a boil, turn off the heat and add the parsley and lime juice. Taste and season with salt and pepper.
Coconut Milk Curry Soup with Mung Beans is now ready to be enjoyed hot accompanied by basmati rice and Indian naan bread! If you don’t have mung beans you can make this recipe with chickpeas, beans, and lentils! Coconut milk is essential for obtaining creaminess and consistency. It also dulls the strong flavors of spices.
