Mung Pani Recipe – Whole Green Mung Soup
This nourishing and soothing Mung Pani, also known as Whole Green Mung Soup, is a delightful dish that is not only packed with flavor but also brimming with health benefits. The soup is made from green mung beans, which are a rich source of protein, fiber, and essential nutrients, making it perfect for boosting immunity and promoting overall health. This comforting Indian dish is perfect to enjoy during winters or as a light appetizer.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) – soaked for 4 hours | 1/2 cup |
| Lemon juice | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Black pepper powder | 1/2 teaspoon |
| Ghee | 1 teaspoon |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Salt | To taste |
Nutritional Information:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 120-140 |
| Protein | 6g |
| Carbohydrates | 18g |
| Fat | 4g |
| Fiber | 3g |
| Sodium | Varies (based on salt added) |
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Cuisine: Indian
Course: Appetizer
Diet: Vegetarian
Instructions:
-
Soak the Mung Beans:
Begin by soaking the green moong dal (whole mung beans) in water for about 3 to 4 hours. This softens the beans and ensures they cook more evenly. -
-
Cook the Mung Beans:
After the soaking time, place the soaked mung beans in a pressure cooker. Add 1.5 cups of water to the beans. Close the cooker with its lid, place the weight on top, and cook on medium-high heat. Let the cooker whistle 2 to 3 times. Afterward, reduce the heat to low and let it simmer for another 10 minutes. -
Release Pressure and Check Consistency:
Once the cooking time is over, turn off the heat and allow the pressure to release naturally. When the pressure is fully released, open the cooker to find the mung beans soft, mushy, and well-cooked. -
Puree the Cooked Beans:
Transfer the cooked mung beans into a blender. If you have a heat-safe blender like a KitchenAid Blender, you can directly blend the cooked mung beans into a smooth puree along with 2 cups of water. If your blender is not heat-resistant, allow the beans to cool down for a few minutes before blending. Blend until smooth and creamy. -
Season the Soup:
Now, in a separate saucepan, heat 1 teaspoon of ghee over medium heat. Add the cumin seeds (jeera) and let them crackle for a few seconds. Once the cumin seeds release their aroma, stir in the pureed mung beans. Add the asafoetida (hing), black pepper, and salt to taste. -
Boil and Final Adjustments:
Allow the soup to come to a gentle boil, letting the flavors meld together for a couple of minutes. Once it reaches your desired consistency, turn off the heat. Taste the soup and adjust the salt and spices to your liking. -
Serve and Enjoy:
Serve your Mung Pani Soup warm, ideally as a winter comfort food or as an immunity-boosting soup. You can enjoy this nutritious and delicious soup at least 2 times a week to benefit from its wholesome goodness.
Serving Suggestions:
Mung Pani can be enjoyed as a standalone soup or paired with a simple salad or flatbread for a light and healthy meal. It is particularly beneficial when consumed during the colder months to help maintain warmth and strength.
This easy-to-make recipe brings together the nourishing qualities of whole green mung beans, with the subtle flavors of cumin, asafoetida, and black pepper, creating a comforting and healthful soup. Enjoy the goodness of Mung Pani and its myriad health benefits!
