Mung Bean Soup NO MUSIC (Barooddo Salbuko) شوربة الماش

mung beans

🥗Healthier: split peas

💰Cheaper: lentils

Split peas are lower in calories and more affordable while providing similar texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a more affordable alternative.

Rinse mung beans under cold water until the water runs clear.

Soak mung beans in water for at least 2 hours or overnight for better texture.

Heat a large pot over medium heat and add a splash of oil.

Sauté chopped onion, ginger, and garlic until fragrant, about 3-4 minutes.

Add diced carrots and celery, cooking for an additional 3 minutes.

Drain the soaked mung beans and add them to the pot.

Pour in enough water to cover the beans by about 2 inches.

Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes until beans are tender.

Stir in soy sauce, sesame oil, salt, and pepper to taste.

Simmer for another 5 minutes to blend flavors.

Serve hot, garnished with chopped green onions, cilantro, and a squeeze of lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens