mung Bean soup

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  • #2022
    Wygriffin
    Participant
    @wygriffin

    I must have burned the spices the beans tasted good but no sure if I cooked it correctly, the mustard seeds never popped. any suggesting

    #2272
    MyAncientSecrets Admin
    Keymaster
    @myancientsecrets_n2kjyy

    We’ll post some more videos soon – which hopefully will help.

    #2400
    MyAncientSecrets Admin
    Keymaster
    @myancientsecrets_n2kjyy

    Greetings! Here is the long awaited Moong Soup recipe video. Please let us know how your Moong Soup Recipes turn out.

    https://myancientsecrets.com/belong/moong-bean-soup-with-julia/

    #2982
    LornaBlake1@gmail.com
    Participant
    @lornablake1gmail-com

    I don’t digest mung beans very well. I tried to make a soup earlier this week & was dealing with bloating and gas for two days. Any suggestions?

    #2993
    Turtlelove
    Participant
    @turtlelove

    Wgriffin, I think that popping the mustard seeds is the trick. Heat the oil hot but not to start smoking & burn. I do this by closely watching the oil heat up & when I think it’s hot but not too hot, I put just a few mustard seeds in. When they start to pop, I add the rest of the mustard seeds. That way I can monitor the heat & know that the oil is hot enough so they will all pop. One time I cooked the seeds very hot but not too hot & the soup had a wonderful nutty flavor. I would personally try to do this again.
    DO NOT add the spices until your seeds are all popping & then you may want to turn your spices heat down a bit, but still simmering your ghee.
    Best wishes!

    #3346
    Ximena218
    Participant
    @ximena218

    In my first two tries, I’ve also burned the mustard seeds. For me, seems that the best is to do them at low heat and keep stirring…it took a bit of a time, but they started popping and they didn’t burn.

    #4102
    whocares
    Participant
    @whocares

    Maybe its better to put the soup in a blender when it is finished , you can better digest it

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