Mung Pani Recipe - Whole Green Mung Soup

Total Time: 40 minutes

Cuisine: Indian

Ingredients:

To begin making the Mung Pani Recipe, soak the beans for about 3 to 4 hours
Next we will cook the mung lentils in one and a half cups of water until soft and mushy
To cook it in the pressure cooker place the beans along with the water, cover the cooker, place the weight on and cook until you heat two to three whistles
After two to three whistles, turn the heat to low and simmer to cook for another 10 minutes
After 10 minutes turn off the heat and allow the pressure to release naturally
Once the pressure is released, open the cooker and you will have a mushy well cooked mung beans
Our next step is to puree in a blender
If you have a blender that can take in heat like the one I use - KitchenAid Blender, then go ahead and blend in to a smooth puree, along with 2 cups of water
If not, allow the cooked dal to cool down and then puree it until smooth
Our next step is to season the Mung Pani
To do this, heat ghee in a saucepan; add the cumin seeds and allow them to crackle for a few seconds
Stir in the pureed mung pani, asafoetida, black pepper and salt; allow the soup to boil for a couple of minutes
Turn off the heat, check the salt and spice levels and adjust to suit your taste
Serve the Mung Pani Soup as an immunity builder at least 2 times a week or as a soup for winters