Mung Pani Recipe - Whole Green Mung Soup
A vegetarian Indian recipe with green moong dal (whole) - soaked for 4 hours, lemon juice, asafoetida (hing). Ready in 40 min, serves 2.
Curated byAarav Mehta🇮🇳
Instructions
14 steps- 1
To begin making the Mung Pani Recipe, soak the beans for about 3 to 4 hours
green moong dal (whole) - soaked for 4 hours(1/2 cup) - 2
Next we will cook the mung lentils in one and a half cups of water until soft and mushy
- 3
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
- 4
After two to three whistles, turn the heat to low and simmer to cook for another 10 minutes
- 5
After 10 minutes turn off the heat and allow the pressure to release naturally
- 6
Once the pressure is released, open the cooker and you will have a mushy well cooked mung beans
- 7
Our next step is to puree in a blender
- 8
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
- 9
If not, allow the cooked dal to cool down and then puree it until smooth
- 10
Our next step is to season the Mung Pani
- 11
To do this, heat ghee in a saucepan; add the cumin seeds and allow them to crackle for a few seconds
ghee(1 teaspoon)cumin seeds (jeera)(1/4 teaspoon) - 12
Stir in the pureed mung pani, asafoetida, black pepper and salt; allow the soup to boil for a couple of minutes
asafoetida (hing)(1/4 teaspoon)black pepper powder(1/2 teaspoon)salt - to taste - 13
Turn off the heat, check the salt and spice levels and adjust to suit your taste
salt - to taste - 14
Serve the Mung Pani Soup as an immunity builder at least 2 times a week or as a soup for winters
Rate this recipe
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Mung Pani Recipe - Whole Green Mung Soup
A vegetarian Indian recipe with green moong dal (whole) - soaked for 4 hours, lemon juice, asafoetida (hing). Ready in 40 min, serves 2.
Curated byAarav Mehta🇮🇳
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Directions
14 steps- 1
To begin making the Mung Pani Recipe, soak the beans for about 3 to 4 hours
green moong dal (whole) - soaked for 4 hours(1/2 cup) - 2
Next we will cook the mung lentils in one and a half cups of water until soft and mushy
- 3
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
- 4
After two to three whistles, turn the heat to low and simmer to cook for another 10 minutes
- 5
After 10 minutes turn off the heat and allow the pressure to release naturally
- 6
Once the pressure is released, open the cooker and you will have a mushy well cooked mung beans
- 7
Our next step is to puree in a blender
- 8
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
- 9
If not, allow the cooked dal to cool down and then puree it until smooth
- 10
Our next step is to season the Mung Pani
- 11
To do this, heat ghee in a saucepan; add the cumin seeds and allow them to crackle for a few seconds
ghee(1 teaspoon)cumin seeds (jeera)(1/4 teaspoon) - 12
Stir in the pureed mung pani, asafoetida, black pepper and salt; allow the soup to boil for a couple of minutes
asafoetida (hing)(1/4 teaspoon)black pepper powder(1/2 teaspoon)salt - to taste - 13
Turn off the heat, check the salt and spice levels and adjust to suit your taste
salt - to taste - 14
Serve the Mung Pani Soup as an immunity builder at least 2 times a week or as a soup for winters
Rate this recipe
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