Healthy Simple Mung Soup - Instapot recipe
Winter’s here so GIVE ME ALL of the foods that are hearty & filling. And there’s no food that warms you from the inside like a delicious and piping hot bowl of soup.
I made this Mung Soup a few weeks ago when I was really just trying to finish up the mung beans I have in my pantry, and was pleasantly surprised at how simple it was to make and how delicious and flavourful it turned out to be.
Have you ever tried Mung beans before? It’s very common in South Asian Dishes, in curries, cooked with rice and sometimes used in fillings for pastries. Mung beans have so many health benefits that you might want to add them to your foods more often!
They’re super high in fiber
Rich in Potassium, Magnesium and Fiber, which may help reduce blood pressure
the Folate in Mung Beans can support a healthy pregnancy
Combats inflammation due to the high amount of folate and antioxidants.
1.5 cups dry Mung Beans, soaked in water (soak for at least 1 hour, the longer you soak them the greater health benefits)
2 tbsp Oil
1 ½ tsp Cumin Seeds
2 tsp Chili Powder
1 ½ tsp Turmeric
1 ½ tsp Gharam Masala Powder
1 ½ tsp Salt
1 medium-large Onions, finely chopped
1 tbsp Garlic
1 tbsp Ginger
1 large Tomato, chopped
4-5 cups Water
chopped Coriander and fresh Lemon Juice for garnish
Soak the dry Mung Beans in a large bowl of water (at least an hour). Set aside.
Set your Instapot to ‘Saute’, add Oil and Cumin seeds, toast cumin seeds for 1-2 minutes until fragrant.
Add in the rest of the spices (Chili powder, Turmeric, Gharam Masala, Salt) and mix well so spices get toasted and release their flavour.
Add in chopped Onion and mix well for 2-3 minutes, let onions soften.
Add in Tomatoes and mix well. Cook for 1-2 minutes, until tomatoes begin to break down.
Add in Water and rinsed Mung Beans to the Instapot and cover.
Set Instapot to manual for 15 minutes.
Once the time is done, let the steam come out and open lid.
Add water if necessary, taste and add Lemon Juice and Salt to taste.
Transfer into bowls and sprinkle with fresh chopped Coriander.
The soup freezes well and can be kept in the fridge for 3-5 days!