Sprouted Mung Soup

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Here we are. Today is the first day of our mega marathon for protein rich dishes. Like I said yesterday, I want to showcase as many protein sources for vegetarians as possible. There will be 2-3 recipes with eggs but no more. So, the plan is to have lentil based dishes for the two days this week and the whole of next week.

We start with a simple and nutritious sprouted mung soup. It is delicious, if I may say so myself. The best part of this dish was that I could mix it with some rice and feed the daughter who has a problem with the word, ‘soup’. Even if you give her ice cream and call it soup, my guess is she would refuse it. Maybe I need a new name. Until then, I find new ways to get some soup into her.

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Mung beans is said to contain 24% protein which is significant. According to ‘A Historical Dictionary of Indian Food’ by K.T.Achaya, an old lost plant form first gave rise to two forms of Vigna sublobata (botanical name for beans), one of which evolved to black gram / urad dal and the other to green gram / mung dal. Now that I think about it, they do look similar. Mung, as per Buddha, is part of the food group which are ‘full of soul qualities’ and ‘devoid of faults’. If that is not recommendation enough, then what is?

Protein – Mung beans

Recipe adapted from here

Serves 4 -5 people

WHAT WE NEED

Mung sprouts                                           1 cup

Cabbage, grated                                       1/2 cup

Carrot, small & finely chopped             1

Capsicum, finely chopped                      1

Garlic cloves                                              3-4

Oil                                                                1/2 tsp

Cornflour                                                    2 tsp

Soy sauce                                                    1 tsp

Vinegar                                                       1 tsp

Vegetable stock                                         2 cups

Salt

Water

 

WHAT TO DO

  • Boil the mung sprouts in 3 cups of water for 4-5 minutes till it is cooked al dente (cooked but not cooked till mashable consistency)
  • Drain the water and save it for later
  • Heat oil in a pan and add the garlic
  • Once the garlic starts browning, add the mung sprouts, cabbage, carrots and capsicum and toss it
  • Stir fry for 2-3 minutes
  • Add the vegetable stock and 1 cup of water used to cook the mung sprouts
  • Let it come to a boil and then simmer for 5 minutes
  • Mix the cornflour with a little water to form a paste
  • Add salt, soy sauce, vinegar and cornflour paste and stir well
  • Simmer for 5 minutes
  • Serve hot with some bread for a wholesome meal
  • Enjoy!

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This is my post for the first day of the Mega Marathon for Protein Rich Dishes.


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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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16 thoughts on “Sprouted Mung Soup

  1. We love sprouted moong in any form and this soup looks very inviting to try soon. Ask me about names and I would tell family what they want to hear. Wonderful start to the series.

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  2. I like your idea of showcasing different proteins , the beginning of the marathon is with such a hearty soup , wonder how you can come up with them . This one looks fabulous and definitely full of fibre and nutrition .

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  3. I guess in my house anything other than paneer or chicken will have that express..so imagine my light!..anyway its awesome to see another soup so healthy and filling being made for day 1…can’t wait to read more!

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  4. Anything with the name of soup is a pass in my house. It’s the rice that gets that status 🙄. Nice way to start the mega marathon, looking forward to more stories and more recipes!

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  5. In my house, there are a lot of other names that evoke your soup response. The list is unending and ever changing so you are forewarned. This soup is perfect especially now when I am looking out for simple easy to cook recipes.

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