Sometimes a simple legume soup with loads of ginger and warming spices is just what is needed, especially when one is cold and has a tender tummy. The pictures really don't do this soup justice, but a glance at the ingredients ought to portray an idea of the goodness within. It's an easy soup to prepare and is made up with staples most cooks familiar with Indian food will likely have on hand at any given time. The addition of coconut milk adds a pleasant creaminess to the soup that tempers the spices somewhat and fills out the legumes. Earthy whole mung beans and toor dal are a match made in heaven.
|Indian Mung Bean and Toor Dal Soup|
|Recipe by Lisa Turner|
Published on October 9, 2014
Simple, warming and creamy Indian mung bean and split pea soup with tomatoes, carrots, coconut milk and spices
This is my contribution to My Legume Love Affair, #76, a monthly event celebrating the goodness of legumes, started by Susan of The Well Seasoned Cook and now administered by me. Nupur of The Veggie Indian is kindly hosting this month.
Other mung beans dishes to enjoy from Lisa's Vegetarian Kitchen:
Indian Sour Mung Bean Soup
Mung Bean Paneer
Mung Bean and Tamarind Dal
Indian Style Spicy Mung Beans (Moong Dal)
On the top of the reading stack: River Cottage Bread Handbook, No.3 - Bread by Daniel Stevens
Audio Accompaniment: Christoph Berg