Comments on: A Healthy $1 Menu Guest Post: Split Mung Bean Soup

By: Wardeh @ GNOWFGLINS

Wardeh @ GNOWFGLINS — Sat, 19 Dec 2009 00:47:08 +0000

Mama Rissa – Sorry for not seeing your comment until today! (Though I did see you were making this via Twitter.) It is too late now, but I guess if I were using fresh ginger, I’d use anywhere from a teaspoon to a tablespoon and then taste!

rosebud – That’s wonderful! I’m glad you doubled the spices – sometimes I up them, too. My mom adds ground coriander to this recipe, on the advice of a chef who thinks coriander and mung beans “go together”. I’d like to try this with split peas sometime, too.

By: rosebud

rosebud — Sat, 12 Dec 2009 02:19:26 +0000

I added finely chopped kale at the same time as the tomatoes for extra nutrition. I also used split peas instead of the mung beans and it worked, fine (can’t compare with the mung beans, not having used them before.) I doubled all the spices except the salt because we like things well spiced, and I used broth instead of water when boiling the peas.
Thanks for the recipe.

By: Mama Rissa

Mama Rissa — Sun, 06 Dec 2009 17:29:05 +0000

I’m going to be making this tonight with split peas! I don’t have mung beans, although I did see them at my co-op last time I was there. You can bet I’ll be buying some next time I shop! I was wondering, though – can I use fresh ginger, and if so, how much would you suggest I use? I have a big ol’ piece and I’d love to use it. Of course, if dried would be better, I do have some of that, too.
I’ll be sure to come back to let everyone know how it turned out with the split peas.

By: Pennywise Platter Thursday 12/3

Pennywise Platter Thursday 12/3 — Thu, 03 Dec 2009 05:22:54 +0000

[...] Dollar Menu. I wanted to highlight both of them. First Wardeh shared a delicious Indian inspired Split Mung Bean Soup and then Katy shared a Squash and Turnip Gratin. Both sound very good and they are cheap to make [...]

By: Yana

Yana — Thu, 03 Dec 2009 00:25:07 +0000

Wardeh, Thank you for the idea for substitutes!

By: Wardeh @ GNOWFGLINS

Wardeh @ GNOWFGLINS — Tue, 01 Dec 2009 17:48:17 +0000

Sheree – No, you don’t need an acid for soaking legumes.

By: Heather

Heather — Tue, 01 Dec 2009 17:15:22 +0000

Oh, my. This soup looks absolutely lovely. So colorful and I can almost smell the savory scent that comes with a bean soup. going to have to try this one.:)

By: Sheree

Sheree — Tue, 01 Dec 2009 16:50:11 +0000

Do we not need an acid medium to soak the beans in besides water?

By: Wardeh @ GNOWFGLINS

Wardeh @ GNOWFGLINS — Tue, 01 Dec 2009 02:28:03 +0000

Elizabeth from The Nourished Life ~ That is a great idea to use turkey broth as the soup base ~ it will up the nutrition considerably!

Nurturing Wisdom ~ I am guilty of skimming recipes, too, so no worries! I like your idea to add the grain in with the soaking. I am going to start a pot that way tonight. Sharing this recipe makes me want to eat some again, very soon!

By: Wardeh @ GNOWFGLINS

Wardeh @ GNOWFGLINS — Tue, 01 Dec 2009 02:21:21 +0000

Yana, a comparable substitute, in terms of similar cooking times and texture, would be split peas. If you try whole mung beans (which I haven’t done), probably you’d want to get all the skins off after the soaking.