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  • Writer's pictureSavitha Enner

Brothy Mung beans

Summer salads are replaced by soups and broths as the weather turns gloomy. Here is a simple dish to warm your belly and wake up your senses.


3/4 cup mung dal , soak for about an hour

1 inch sliced ginger

1 inch turmeric sliced

1 or2 Thai green chili slit

1/2 tsp cumin seeds

2 Tbsp fresh herbs like chopped dill and cilantro

1/2 juice of lemon

Freshly cracked black pepper

salt to taste

Wash and rinse Mung dal and soak it for about an hour. Drain the soaking water .In a soup pot, add soaked mung dal, 4 cups of water, ginger, turmeric, chili , cumin, herbs and cook until dal is soft. This will take about 15 to 20 minutes. Add salt, crack some black pepper and simmer for another 5 minutes. Check seasoning and also the consistency of the broth. I usually have a kettle of water boiling and add additional water if the broth thickens as it sits for a long time.

Serve with some lemon juice and more chopped herbs.

Serving options

**I like to add a poached, fried or soft boiled egg.

** Chop a cup of spinach or kale and stir in before serving.



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