Mellow & Smooth Lentil Soup (Split Green Beans – Mung Dal)
After a week of binging on Diwali sweets, Kachoris & Poha Jalebi, it is time to slow down.
I love soups and today was a perfect day to try a new one- with Arnav and Charit going for Mutton Biryani- I can delve into a simple vegetarian soup of my choice. What’s in store for me? It is Split Green Beans or as we call it, Mung Dal Soup!
Mung Beans have a sweet flavor, soft texture, and are easy to digest. They are the most common beans to be sprouted here in India.
This soup is nutritious & quick to make. I kept the soup really simple- like I said, time to slow down….aah but to add to the zing, I did shallow fry tofu slices to go with the soup, which spruced and made it a complete meal…well almost!
Here is how it goes-
Ingredients (serves 2)-
Split Green Beans- 50 gms
Salt as per taste
Turmeric Powder- 1 tsp
Garlic cloves finely shopped
Green chillies finely chopped (optional)
Olive Oil – ½ Tbsp
Lemon juice- 2 tsp
Finely Chopped corriander
Pressure cook (5-6 whistles on medium heat) lentils with salt and turmeric powder.
Whisk it so that it is smooth. In a sauce pan, take a spoon of olive oil, add the finely chopped garlic flakes, green chillies, fry for a couple of minutes until they release their aroma, now add this to the lentils.
Garnish with finely chopped corriander and add lemon juice before serving. Enjoy the soup.