Mung Bean Soup: Both Nutritious and Delicious
Munggo or mung bean soup is a traditional dish that is both nutritious and low in calories. It is originated from the cuisine of the city of Gaziantep in Turkey and spreading throughout Anatolia. It also has a geographical indication. Don’t be fooled when I call it a soup, it is actually a dish. In other words, we consume mung soup as a main course. It has a thicker consistency than an ordinary soup, plus it is quite filling and nutritious. The main ingredient of this dish, as the name suggests, is mung beans. You must try this recipe if you want to eat healthy and experience different flavors.
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Benefits of Mung Beans
Mung bean is a legume that is very rich in protein and fiber. Thanks to these features, it keeps you full and supports the digestive system. It helps maintain blood sugar balance with its low glycemic index value. It also contains various minerals such as iron, magnesium and potassium. With all these features, mung bean soup is an ideal meal for both those on a diet and those who need energy.
Should the boiling water of mung beans be discarded?
I recommend that you discard the water after boiling the mung beans. The boiling water of the legumes can cause gas and leave a bitter taste in the dish.
Mung Bean Soup Recipe
Ingredients:
- 1 cup mung beans
- 1/2 cup rice
- 3 onion (medium size)
- 6-8 dried pepper (optional, 2 fresh capia peppers can be used instead)
- 2 tbsp tomato paste (heaping spoon)
- 1 tbsp pepper paste (tomato paste can be used instead)
- 1,5 tsp salt
- Hot water
Chili oil:
- 1/2 cup olive oil (butter can be used instead)
- 1/2 tsp black pepper
- 1 tsp chili pepper flakes or powder
- 1 tsp dried tarragon (optional)
How to Make Mung Bean Soup:
1.Step: After thoroughly washing the mung beans, add enough water to cover them. Boil the beans until they become soft and their shells separate. Remove any foam and shells that may form.
2.Step: After pouring the boiling water, wash the rice and add it to the pot.
3.Step: If you have boiled dried peppers beforehand, cut them into strips. If you are using dry peppers, crumble them in your hands (don’t make it too small). If you are using fresh capia peppers, cut them into large pieces.
4.Step: Slice the onions into half circles, not too thinly. Add them to the pot along with the peppers.
5.Step: After adding the tomato and pepper pastes, add enough water to cover it by 1 cm and bring it to a boil. (This dish should not be like a watery soup, but rather a thicker stew. You can add water if necessary.)
6.Step: Cook for about 40 minutes until the onions are cooked through.
7.Step: For the chili oil, add the oil and black pepper to a sauce pan and heat. When the black pepper sink to the bottom, add the tarragon and chili pepper, turn off the heat and stir.
8.Step: Drizzle the chili oil over the soup.
For those looking for a nutritious and practical meal, mung bean soup will be a great option. You should definitely try it. Greetings from Turkey! Enjoy your meal in advance!
Mung Bean Soup
Ingredients
- 1 cup mung beans
- ½ cup rice
- 3 onion (medium size)
- 6-8 dried pepper (optional, 2 fresh capia peppers can be used instead)
- 2 tbsp tomato paste (heaping spoon)
- 1 tbsp pepper paste (tomato paste can be used instead)
- 1.5 tsp salt
- hot water
Chili Oil
- ½ cup olive oil (butter can be used instead)
- ½ tsp black pepper
- 1 tsp chili pepper flakes or powder
- 1 tsp dried tarragon (optional but recommended)
Instructions
- After washing the mung beans, add enough water to cover them. Boil the beans until they become soft and their shells separate. Remove any foam and shells that may form on them.
- After pouring the boiling water, wash the rice and add it to the pot.
- If you have boiled dried peppers beforehand, cut them into strips. If you are using dry peppers, crumble them in your hands (don’t make it too small). If you are using fresh capia peppers, cut them into large pieces.
- Slice the onions into half circles, not too thinly. Add them to the pot along with the peppers.
- Add tomato and pepper pastes, add hot water until it covers by 1 cm and bring it to a boil.
- Cook for about 40 minutes until the onions are cooked through.
Chili Oil:
- Put the oil and black pepper to a sauce pan and heat. When the peppers sink to the bottom, add the tarragon and chili pepper, turn off the heat and stir.
- Drizzle the chili oil over the soup.
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