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Whole Mung Bean Soup With Rice

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“I love this recipe - not sure where I found the original. So glad that I found it though, because I bought too many whole mung beans once upon a time and didn't know what in the world to do with them - if you have other recipes using whole mung beans, PLEASE let me know.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash mung beans and rice until water is clear.
  2. Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied.
  3. Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves.
  4. Add blended items to spices, then turmeric and salt, stirring until lightly browned.
  5. Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes).
  6. Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).

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