Mung Bean and Buttermilk Soup
Right now I am thinking how to get back on my routine, seriously that’s what I am thinking right now and have been thinking for the whole last week. Spring break has left me absolutely unearthed. It feels like I have totally lost the control of everything around me, from laundry to pantry everything is looking like a beast and I have no clue how to conquer them. Today has been one of those days that has left me exhausted and drained, even though I started with zillion ideas for lunch I have once again ended up with a simple and not so glamorous soup that happens to be one of the most delicious and comforting soup in my repertoire.
This Mung Bean and Buttermilk Soup has been my loyal companion for a long time. This soup is adaption from my dad’s mung lentils and buttermilk curry recipe that has always comforted me and warmed me growing up. Healthy and Delicious, this soup is perfection in its own way. I always make a large batch as it keeps well in the fridge and tastes even better after a day or two.
I enjoy this soup topped with some brown onions and little brown butter but it taste equally delicious just by itself. If you want to add some fresh herbs, feel free to chop up some cilantro or mint and sprinkle it along with some lime juice. Go wild with your imagination and enjoy the soup the way you want, you know there is no hard and fast rule here
Mung Bean and Buttermilk Soup
- 2 cups whole mung beans, picker for any particles, rise and soaked for 4-6 hours or overnight.
- 2 tablespoons of oil
- ½ cup red onion, chopped
- 1 tablespoon garlic, mined
- 1 tablespoon ginger, minced
- 1 jalapeno chopped
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- Salt as per taste.
- 1 cup buttermilk
- 1 tablespoon oil
- 2-3 shallots sliced
- 2 tablespoons butter.
- In a large pot add the mug beans with 7-8 cups of water and cook simmer over low heat for 40-50 minutes covered until the beans are tender.
- In a large saucepan on medium-high heat; heat 2 tablespoons of oil and add the chopped onions. Stir-fry the onions for 3-4, until the onions become translucent and just start to get little golden in color. Now add the minced ginger, garlic, chopped jalapeno, cumin powder, turmeric powder chili powder and salt, fry for another minute. Add the buttermilk and stir everything well, cook for 4-5 minutes on low or until it comes to a boil.
- Add the boiled mung beans to the buttermilk mixture and cook everything for another 4-5 minutes, stirring continuously. Once they are finished cooking remove the pan from the heat and with the help of immersion blender puree the soup. You can puree the soup as per your like, little bit chunky or perfectly smooth.
- In a small frying pan heat the oil and add sliced shallots, Fry the shallots till they are deep brown. Remove from the heat immediately and set aside.
- For brown butter, in a small saucepan add the butter and let it heat over medium heat till the butter start to brown. Once the butter is brown and fragrant remove from heat and set aside.
- Serve the soup in a bowl and top it with few slices of fried shallots and little brown butter. Serve immediately.
Per Serving - | Cal - 304 | Fat - 6gm | Protien - 18gm | Carb - 46gm | Fiber - 11.3gm| WW Points - 7 | WW Points Old - 6 |