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Mung Beans & Wild Rice Soup
January 6, 2010 by
Filed under Soups/Salads
This is not the weather we particularly love, now don’t start on how much colder the East coast is or Alaska is. All that matters is Sacramento is really cold for us and soups calls out to us. we wanted soup, but something that is filling and had Indian spices to it, guess that is comfort food? But this is by no means an Indian recipe just coz it has Indian spices 
We have been repeatedly asked by our friends and students at class where to buy Whole Mung beans- it is available in bulk at Whole foods,any Indian store or Asian markets will have it.
When we added the coconut milk, we wondered if it will have a strong flavor. The coconut milk taste is really subtle and delicate.
Recipe: Mung Beans & Wild Rice Soup
Ingredients
- whole dried Mung Beans – 1 cup
- Wild Rice – 1/2 cup
- Water – 5to 6 cups
- Oil – 2 T
- Onion – 1, medium sized, roughly chopped
- Ginger- 1 tsp, minced
- Garlic – 2 tsp, minced
- Green chillies- 2 to 3, depending on your spice level
- Carrots- 1 cup, diced
- Celery – 2 stalks, diced
- Garam Masala – 1 tsp
- Cayenne – 1 tsp
- Turmeric – 1 tsp
- Whole Cumin – 1 tsp
- Diced Tomato – 1 can
- Coconut Milk – 1 can
- salt to taste
Instructions
- In a pan cook the mung beans and wild rice in 5 to 6 cups of water on medium low ( 45-60 minutes)
- Towards the last 10 minutes of the mung beans cooking, heat a large soup pot with oil and when the oil is hot, start sauteing the onions.
- when the onion turn a little soft, stir in ginger, garlic, green chillies and cook for about 30 seconds
- Add carrots and celery and cook for another 5 minutes.
- Stir in all the spices and tomatoes and mix well Add the cooked mung beans and rice. Stir in the coconut milk.
- At this point, add more water if you want it thinner.
- Let the soup simmer for about 20- 30 minutes on medium low. check for seasonings and serve hot.
Variations
- Add shredded chicken to the recipe for added protein
- Use regular brown lentils if you don’t have Mung beans in your pantry ( cooking time will vary)
Cooking time (duration): 120
Diet type: Vegetarian
Diet (other): High protein
Number of servings (yield): 6
Meal type: dinner
Are mung beans sames as mung daal (sabut i.e with skin)?
yep, they are Madhu.
Here to it is ivy weather and this warming and filling soup will be a real welcome. Êspecially when one come into the home after almost freezing to death.
My toes and fingers were frozen when I walked into the house and cooking this and having it really warmed me:)
It looks delicious..although, I don’t think I’ve ever had mung beans. I love beans though. It looks delicious and very “warming”
I know what u mean- when the pleasant weather turns cold in CA! The soup with Indian spice is always welcome!