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Moong Bean Soup. Anar Ladha
Healthy Hints
There are many healthy ingredients in this dish but what’s particularly noteworthy is the high fibre content. You get over 5 grams of fibre in just one serving and there’s not one red traffic light in sight. It’s also likely to have a low glycaemic index, which can help to keep blood sugar steady, making this soup especially good for people with diabetes.
Ingredients
Ingredients
200 g dry moong beans
1.2 L vegetable stock, (or chicken stock)
1 stick fresh lemon grass
2.5 cm piece fresh ginger, sliced
2 fresh green chilli, (optional)
3 kaffir lime leaf, (or curry leaves)
4 coriander roots with leaves
1 tsp salt
¼ tsp black pepper
2 tsp tomato puree
1 medium carrot, grated
juice of 1 lemon
1 tsp fresh coriander leaf, to garnish
What does this chart mean?
- Calories72kcal
- Protein5.3g
- Fat1.7g
- Saturated fat0.3g
- Carbohydrate9.8g
- Sugars (Total)6.3g
- Fibre5.3g
- Salt1.7g
Directions
1. Soak the moong beans in hot water for one hour.
2. Flavour the stock in a medium saucepan with lemon grass, ginger, chillies, lime leaves and the coriander roots.
3. Let the stock simmer for thirty minutes. Strain and remove all the solids.
4. Return the strained stock to the saucepan and add the moong beans. Season with salt and pepper and bring to a boil.
5. Lower the heat, cover the saucepan and cook for twenty minutes.
6. Add the tomato puree and grated carrot and cook for a further ten minutes. If the stock reduces, 200 mL of hot water can be added. The moong should be tender.
7. Add the lemon juice and sprinkle with fresh coriander to serve.
