Monday, September 15, 2008

RECIPE ~ Coconut Mung Bean Soup


Although this soup takes an hour to prepare, it has a soothing quality that is so easy on the digestion, with wonderfully refreshing flavours from the coconut milk, fresh herbs and tangy yogurt.

1 cup mung beans (whole or split)
pinch of salt
1/2 tsp turmeric
1 tsp fennel seeds, crushed
6 cups water
2 tbsp ghee or sunflower oil
1 small onion, chopped fine
1 small carrot, peeled and diced
1 clove garlic, finely chopped
1-inch piece ginger, finely chopped
1 tsp garam masala
1/2 tsp red chili pepper flakes
1 tbsp tomato paste
1 cup light coconut milk
1 tbsp finely chopped fresh dill, mint, basil or cilantro
1 tbsp lemon or lime juice

GARNISH
Raita or plain yogurt


Wash mung beans thoroughly (if you have time, soak whole mung beans for an hour before cooking). Place drained beans in a large pot with 3 cups water, plus salt, turmeric and fennel seeds. Bring to a boil, then simmer covered til done (around half an hour for split mung beans, 45 minutes for whole). Skim off any foam that accumulates on the surface.

Meanwhile, prepare vegetables. Heat ghee in a medium pot or large pan and add onions, carrots, garlic and ginger. Saute over medium-low heat, stirring in chili pepper flakes and garam masala. Cook slowly til vegetables are soft. Season lightly with a pinch of salt and set aside til mung beans are done.

To the pot of cooked mung beans, stir in 3 more cups water, the cooked vegetables plus tomato paste. Simmer together for 10 minutes, letting the soup thicken and the flavours blend. Then take a wand-style hand blender and puree just part of the soup, leaving most of it chunky. Stir in coconut milk, cooking just a few more minutes.

Stir in the herbs and lemon juice, and ladle soup into bowls with a dollop of raita or yogurt, and toasted pita triangles on the side if you like. Serves 4.

FOR INDIVIDUAL DOSHAS
VATAS a great Vata recipe
PITTAS replace carrots with celery; avoid basil and red pepper flakes; use garlic and ginger minimally
KAPHAS mung beans should be avoided by Kaphas but are okay once in a while (if you like, replace with red lentils); replace coconut milk with plain soy milk; minimize or omit salt

9 comments:

John Newman said...

Hey Fran! I always love your recipes. They look (and taste) so delicious! If I made food your way more often, I'd probably lose weight and be healthier.

Because I love what you do here, I thought I'd pass this award along to you. You can claim it at my site.

http://mormonfoodie.blogspot.com/2008/09/you-love-me-you-really-love-me.html

Divya said...

Lovely visual and super healthy recipe. Just the way I like it.

serena said...

It’s such a good recipe & look so delicious.

Kate Lumsden said...

This soup was amazing!! I have loved your site for a long time and last night I made this soup to calm my out-of-control vata and it did just the trick. thank you. thank you. thank you. This site is a lifesaver!

Claudia Davila (Fran) said...

Thanks, everyone! This soup can definitely be addictive, with its mellow flavours and creamy coconut milk. I'm glad you like it!

fidlerflute said...

Thanks for posting this very yummy recipe! I have a question: you call for some fresh herbs and lemon juice, yet the steps in the recipe don't indicate when these should be added. I assume the herbs are a garnish and the lemon juice is added at the end? Thanks!

Claudia Davila (Fran) said...

Thanks fidlerflute, I've added the step to the recipe!

Medina Tenour Whiteman said...

Hi Fran!

Thanks so much for posting this recipe. I'm eating the soup right now with some homemade sourdough spelt/rye bread and it's going down a treat!

I had to substitute a few things but I thought I'd mention them as it's still worked great. I used butter instead of ghee/oil, fresh tomatoes instead of paste, 1 leek instead of the onion and celery, dried dill and mint instead of fresh, and extra coconut cream instead of yogurt/raita.

I'm very much vata and have been looking for good recipes for my type for ages. I'm also 8 months pregnant and slightly anaemic so the mung beans are a real boost.

Thanks again for the recipe!

AshleeElizabeth said...

What a wonderful recipe! Thank you! xoxo