Mung Beans are such a healthy bean and one of my favourites. They taste incredibly wholesome and don’t need soaking if cooking in a pressure cooker so can be cooked very quickly and great with some rice or whatever you feel like. Popular with Chinese, Indian and other cooking they are incredibly versatile and can be cooked in many different ways.

This Mung daal soup is a classic and very easy to make even if you don’t have a pressure cooker.

First you need to wash the beans in a few rinses of water, beans can be stored in dirt and stones for long amounts of time so you need to get them sparkling. Then cook the beans  with a roughly chopped tomato, and some salt, turmeric and red chilli powder.  In a pressure cooker this should take no longer than 10-15 minutes, 30 minutes if just a regular pot. Do check for the water drying out if you’re not sure and when the beans are soft and falling apart they are ready. Some beans take longer to cook and it really depends on what you buy. You could leave them to soak the night before to guarantee a shorter cooking time.

As this is cooking away, you finely chop your garlic cloves, a small chunk of ginger and some fresh chillis for a little kick. When the beans are soft, they need a good stir and with the fried mustard seeds and some fresh coriander they’ll taste wholesome and packed with flavour. Feel free to experiment with more spices. I really believe the key to good Indian cooking is taking the less is more approach. Really letting the food speak for itself and using more spices where needed.  This simple soup is great to make when you’re hungry and fills you up for hours.

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