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Soups Galore For Summer Or Winter Part 1

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Ingredients
For mung bean soup
  Mung beans 2 Cup (32 tbs), soaked
  Water 6 Cup (96 tbs)
  Red chili powder 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Salt To Taste
  Lemon juice 1 Teaspoon
  Olive oil 2 Tablespoon
  Cumin seeds 1⁄2 Teaspoon
  Clove 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
For noodle soup
  Noodles 1 Cup (16 tbs) (top raman)
  Water 3 Cup (48 tbs)
  Onion 1⁄4 , chopped finely
  Garlic 1 Clove (5 gm), mince
  Fresh mushrooms 4 , sliced
  Frozen peas 1 Tablespoon
Directions

FOR MUNG BEAN SOUP
GETTING READY
1. Soak the mung beans in water overnight. Drain well and set aside.

MAKING
2. In a pot over medium heat, pour water and add soaked mung beans. Cook for 20 minutes until tender, then simmer for 20 minutes.
3. Add red chili powder, turmeric powder, salt and lemon juice. Stir well.
4. In a pan, heat olive oil, add cumin, cloves and black pepper.
5. Saute well and pour in to the soup. Mix well.

SERVING
6. Serve the Mung Bean Soup with toasted bread.

FOR NOODLE SOUP
MAKING
1. In a pot, boil water and cook the noodles.
2. In a pan, heat olive oil. Stir in the onion, garlic, mushrooms, frozen peas and fry altogether.
3. Add into the noodles and mix well.

SERVING
4. Serve the noodle soup with hot/soy sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4
Hot and spicy soups are always a favorite. If you love those perfect tasting soups, you will also enjoy cooking it with as much passion with Bhal Dave. He details out each step on how make these variety of soups of different style for lunch or dinner!

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