- 220 grams Moong Dahl, Whole Green
- 1 tablespoon Ghee
- 1/2 teaspoon Fenugreek seeds
- 1 teaspoon Mustard seeds
- 2 teaspoons Cumin Seeds Whole
- 1/2 green chilli
- 5 Curry Leaves
- 1/2 pinch Asatifeda (Hing)
- 2 teaspoons turmeric powder
- 1 teaspoon Ground Cumin Powder
- 2 teaspoons coriander powder
- 2 1/2 cm piece fresh ginger, Grated
- 1 tablespoon Rapadura or Jaggery
- 1 teaspoon Sea or Himalayan Salt
- 1 tablespoon Fresh Lemon or Lime Juice
- Freshly Chopped Coriander, To add prior to serving
Place Moong in your Thermoserver and cover with boiling water - this will reduce the soak time by half. Alternatively soak Moong overnight or for around 4-5 hours.
Drain and wash Moong twice in fresh water.
Describe the preparation steps of your recipe
Place 1tbpsn of Ghee in TMX Jug on Varoma, 3 mins, MC on.
Add Fenugreek Seeds and cook 4 mins. Please note - (When adding spices to TMX ensure that you place them to the side of the blades so that they don't get stuck on the top of the blades).
Add in Mustard and Cumin Seeds and cook 3 minutes.
Add grated Ginger, Asafetida (Hing), Cloves and Chillies and continue to cook on Varoma for 8 minutes, or until they start to sizzle.
Add Moong and Hot Water (Fill to 2 litre Mark). Add all other spices, Tumeric, Coriander,Cumin powder, Salt and Sugar. Resume cooking on Varoma, 25 minutes, .
Remove MC and place Simmering Basket on top of lid to reduce splattering.
Prepare fresh vegetables for steaming and place in Varoma and position on top of jug. Eg. A combination of Chard, Silverbeet, Broccoli, Zucchini, Pumpkin. Depending on the vegetables used - I place them in the Varoma for the last 10 minutes of cooking.
Once finished. Try Moong to ensure it is cooked adequately.
Serve with freshly squeezed Lemon or Lime juice and freshly cut Coriander according to your taste. Season to taste.
Moong Dahl or Mung Bean Soup in one of the most cherised foods In Ayurvedic Medicine. It is a power house of goodness which is not only easy to digest but is high in fibre and protein, low in saturated fat, no cholesterol, contains valuable minerals and vitamins such as Iron, Folic Acid, Vitamin C and Zinc to mention a few. It is great for stimulating your metabolism and moving toxins through the body. This recipe is so easy to make in the Thermomix as it continuously stirs my soup and I also steam fresh vegetables whilst it cooks. So, there is really no excuse not to eat well!
Please Note: Asafetida or Hing can be purchased from Asian or Indian Grocery Stores. Hing has been used since ancient times for indigestion and is used routinely in most day to day Indian Cooking. Also - don't be put off by the pungent odour - the smell disappears as soon as it is added to the dish.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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