Description:
Mung Pani is a nutritious and comforting soup made from whole green mung beans, a recipe passed down from my mother-in-law. This hearty soup is ideal for children of all ages, particularly when feeling under the weather. It’s a wholesome source of protein, perfect for replenishing energy and providing nourishment. Most commonly enjoyed when sick or during the winter, this soup is both soothing and revitalizing.
Cuisine: Indian
Course: Appetizer
Diet: Vegetarian
Ingredients
- 1/2 cup Green Moong Dal (Whole), soaked for 4 hours
- 1/2 teaspoon Lemon juice
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Black pepper powder
- 1 teaspoon Ghee
- 1/4 teaspoon Cumin seeds (Jeera)
- Salt, to taste
Preparation Time: 10 minutes
Cook Time: 30 minutes
Instructions
- Begin by soaking the whole green mung dal for about 3 to 4 hours.
- In a pot, cook the soaked mung dal with 1 1/2 cups of water until soft and mushy. For faster cooking, use a pressure cooker: add the soaked beans and water, cover, place the weight on, and cook for 2 to 3 whistles. After the whistles, lower the heat and let it simmer for another 10 minutes.
- Once the pressure releases naturally, open the cooker. The mung dal should be well-cooked and mushy.
- Blend the cooked dal into a smooth puree. If using a blender that can handle heat, like a KitchenAid blender, you can puree it while hot. Otherwise, allow it to cool before blending with 2 cups of water until smooth.
- In a saucepan, heat ghee and add the cumin seeds. Let them crackle for a few seconds to release their aroma.
- Add the pureed mung dal, along with asafoetida, black pepper, and salt. Stir well and let it boil for a few minutes.
- Taste and adjust the salt and spice levels as needed.
- Serve this soothing Mung Pani as an immunity-boosting soup, ideally 2 times a week or during the colder months.
This simple yet nourishing soup can be enjoyed by all, providing warmth and healing energy with each spoonful!
