Never mind the soup Cynthia, you are good for us, and full of depth and earthiness, and truly hilarious. It’s on the boil but I just wanted to thank you in advance of it being ready.
The moment you said, "The culture outbeats cheffing" I fell in total admiration! Thank you for being a beautiful Master Creator, taking all the best things and putting them together in a way that nourishes and benefits the soul!
I just made this, thank you! I added homemade veggie broth, Japanese sweet potatoes, red quinoa, chard, and used red pepper instead of green Chile as that's all I had on hand. Yummy and heart warming.😋🖤 Hopefully I didn't butcher the original recipe to much.
Amazing amazing amazing recipe! An incredible woman and chef! I’ve made this recipe so many times now, and it’s just beyond sublime. Beyond tasting incredible it just feels so good in your body. Thank you thank you thank you!
Indian grandmothers are smiling... many Indian vegetarian staples have become vegan staples everywhere you go whether it’s UA-cam or a restaurant., especially this mung bean dal oops mung bean soup. 😊
I am in love with this soup!!! Thank for sharing! Question though, is there anything you can do with the mung “broth” that you drained off after cooking for 20 mins?
made it again. still love it! i cook in the pressure cooker as i like the mung beans turn more mushy and the soup more creammyyy :) if you don't have all the ingriedents, it's really fine. just put what you can.
I realize this video was done a while ago, but as these things often happen, it popped up while researching mung beans. You were a joy to watch, first off - and are obviously pretty knowledgeable on more than a few things. I also realize you are not a doctor - but I will pose the question anyway - I have some kind of digestion issue, have for over two years. Have tried a raft of assorted things, all natural, and have improved, but still down on my weight, and just over the last couple of weeks, took a downturn again. My question, is regarding the spices - I have stayed away from most spices, including the ones you have here, even pepper - so do you think my gut might not "like" this soup as prepared? Any thoughts are welcome!!! Thank you!!!
This Ming soup version is the best one I’ve seen . I have the mung and most of these ingredients.Skipping the curry (I can’t with curry).And grate carrot instead and garlic.
i love this recipe so much. i made it a few times and i can assure anyone who wants to try, you will not be disappointed. i don't always have the recommended spices/herbs on hand, but it works. i love these types of recipes because they are forgiving. and cynthia's explanation of everything's function/purpose is awesome-sauce!
Sweet video! I didn't realize I needed to cook mung beans so long; that's why mine were so hard before lol! I love your kitchen...that sink is AMAZING! Real talk about complaining when others are starving. Great point. Thank you!!!
Hello Noemi! Subscribe for more plant-based recipes. 😉 You can join my private group on Facebook, just grab a copy of my *FREE* _Let’s Eat Real Plant-Based Recipes_ here - chefcynthialouise.com/lepb2/step/lets-eat-plant-based-usd/ then send a request to my group - facebook.com/groups/ChefCynthiaLouiseOnlineKitchen xx
When you cook it always sounds so good. I have been doing mung beans sprouts and eating them. Trying to learn to eat better. This soup sounds good so I will try it. I really like your kitchen. It is so beautiful and I would like one like it as it seems to work so good. Thank you for all the guidance in cooking.
actually the reason behind the usage of hing instead of garlic in Indian cooking is that many "Brahmins" (The priestly upper caste) are forbidden from the consumption of garlic. Hence, hing is used as an alternative. It also helps with better digestion and prevents flatulence
Must taste as you go!… how else could you possibly know if you’ve perfected your spices?! Great recipes, love to watch you make them, love your kitchen and really cool setup. I’m subscribed, and those who are picky should just go and let the rest of us admirers enjoy! ❤
@@ChefCynthiaLouise I used yellow split peas because I had it on hand and it worked. I cooked for 40 minutes but 30 or 35 was long enough, I think. I will cook this again and again ☺️
Adore you personality! Came here for the recipe, subbing, and checking out more of your recipes ;) Been vegan for over 12 years, what luck to come across your channel!
Great representation and fun content. Thanks for sharing :) Subbed! Btw, if I may ask for some tips; do you recommend rinsing, then soaking and rinse again before cooking? Also, Is 8h soak enough?
Aww thank you, Jamie! Appreciated. 🙏 Hmm, what I did in this recipe was - Wash and soak the mung beans in water for an hour (using hot water for soaking will soak up the cooking process).
Thank you for this! I can't wait to try it 😋 I was curious though, when I read the link to the recipe it said 1 centimeter of cinnamon bark but clearly you threw in a whole stick. Are all the rest of the measurements correct?
Regardless how good the soup is ? ...I've never met a chef who goes home to eat especially after a 12 hour day , I know many chefs who all eat at work and is one of the few perks of the job,
Nice! I just tried it. I like it. I substitute curry leaf for curry powder..i over did it a bit with the kurkuma, but hey, no inflammation tonight 😏 I added pepper to activate the kurkuma. And no sugar for me. Alsooo without the other ingriedients i dont recognize, all is well. Recommend 😁😁
U had put ghee directly in boiling water. V indian usually first heat little ghee separately the add hing, curry leaves, cumin seed, ginger, chilli n all other masala.. once it started tempering, u can now pour this in mung boiling soup. This wil enhance the soup taste.. try once if u liked the suggession 😁😁😁
Hi Cynthia love your style cooking Chef. I enjoyed seeing this recipe coming to life. I was introduce to mung bean by my friend Bharthi from India. I was wondering if you have other recipes for mung bean? Thanks my love and support from NJ
Hi Luciana! I'm so glad to see you gave it a try in the pressure cooker. That's what I was looking for in the comments. How long did you set the timer for? (not including pre or post cooking time)
Your kitchen is amazing. Also, I make a homemade Vegetable Broth with scraps that I save from chopping veggies. Do you think that would add flavor to this detox soup.
Yes recipe please! I used to make a slightly different recipe and lost it so this looks amazing for me to try a new way. I don't get blogs either. Please share recipe or link, thanks! 😊 And I remember the stinky hing my husband made me throw it out and I was wondering if that meant low quality. Where should I order from for the highest quality?
Dear Cynthia, hi from Petra. I tried out your " D E L I O U S LY " Mung soup recipe a few days ago, wow, was that ever sood good, though, I realized that the soaking takes up more than just one hour if I remembered correctly, anyways, the soup had remind me of lentil soup, and within 3 days, soup was gone, :-) ;-), with it, I added vegatarian sausage, which was ah so goooood. Yum Yum. I'm hoping someday that I can sign up for your pantry check, as I have real problems in cooking, down the road, I would also like to sign up for your cooking class, if so, for " begginers " if you have any, and also learn how to use fresh herbs and what to do with them. Anyways, once again, the Mung soup was so ah gooood, that I have to make it again on some other time. :-) Luv P.
Hey Ray Jakes, as long as it’s as pure as possible and it’s super expensive that’s kinda how you tell. Going to an Indian store to see different ones is the key, I use a middle range one that’s from India exported to Bali but has no brand.
Wed. Aug. 21st, 2019 Cynthia, hi from Petra. I wanted to ask you where one can get the seasoning " Hing ( or Asafoetida ) " , I went mini shopping late this afternoon to get the ingredients that you have to your mung soup, no where in site in the 2 supermarkets that I went, had they Hing seasoning, now l'm stuck if I were to make the mung soup, do you know where I could get that special seasoning? The rest of your ingredients Cynthia, I basically had to check out in Google the translation in german because I was unsure of one of your ingredient(s) what they were to be honest, as I was reading down your ingredients, I had to check out my cupboard regards to the seasoning to see what your seasoning had ment to mine, boy, that took a lot of figuring out. Anyways, if you could let me know where I can get the " Hing " seasoning before I make the soup, that would be great. Thanks from Petra.
Hi Cynthia, I am making this soup. I am bulk cooking. I notice the quantity of ingredients you use in your video differ a lot from the recipe. Can you explain this to me please? I am at a standstill here in Belfast. I am using 800 gms pf mung beans. Xx
I realize this video is from a few years ago, but hopefully I'll get an answer to this question: Do beans freeze well? I'm other words, if a freeze beans after cooking them, will they be as yummy after they are thawed and heated up?
Actually, soak for 6 hours or overnight and these green moong, will triple in size, and will boil within 15 minutes. [ (Pronunciation; MOONG), both dictations are correct ]..
Where is the recipe to your " mung soup " Cynthia? I can't seem to find it here, I still have mung beans left over and am thinking of making it again, but I can't find the recipe here.🤔 Petra.
Mung Bean Detox Soup Recipe! Ingredients 1 cup Mung Beans 2 Tbsps Ghee 1/2 tsp Hing (Asafoetida) 1-2 Fresh Green Chilies, finely chopped (optional) 1 tsp Cumin Seeds 2 tsp Coriander Powder 1/2 tsp Turmeric Powder 1 cm piece of Cinnamon Bark or 1/2 tsp Cinnamon Powder 2-3 Cloves or 1/2 tsp Clove Powder 8-10 Fresh Curry Leaves, finely chopped 1 Tbsp Grated Fresh Ginger 1 Tbsp Lemon Juice 1/2 Tbsp Jaggery or Rapadura Sugar 1 1/2 tsp Salt (or to taste) A handful of Fresh Coriander, chopped Method Wash and soak the mung beans in 2 cups of water for an hour (using hot water for soaking will soak up the cooking process). Drain the beans, return them to the pot and add 2 cups of fresh water along with the remaining ingredients (except the lemon juice and sugar). Boil on medium heat for 30 minutes. Add the lemon juice and sugar and give it a good stir. Serve garnished with fresh coriander.
Thanks Cynthia for writing out the recipe for me, I just realised that I had your recipe in my binder in my kitchen and have already cooked it yesterday. I was in the mood for something warm since its now quite cold here where I live here in Munich Germany. Petra. PS. In the new year next year, to your CEO people, unfortunately I have to write back to them in regards to your Facebook group page, l'm very angry 😡😨 of what they had done to me of taking away part of my birthday gift which was part of your online cooking class, they have no right to take away part of a gift which was mine, I would appreciate Cynthia to put back the Facebook group so that I can continue to follow your posted recipes. The picture of your updated Facebook page group, l left you there also a message so 2 or 3 weeks ago, per messenger which l'm still " patiently " waiting for an answer back from you, should I still not hear back from you then, after the new year next year, l would have to write back to your CEO. I probably have to talk to my sister about this. Sorry. 😒😞 Petra.
Is there a written out recipe somewhere? So far I got 1 cup mung 3 cups water... soak with baking soda. Then boil the Mung in 5 cups water for 20 minutes. Add curry leaves from three stems, cinnamon stick, diced green chili, zested ginger (1 tbspn), salt, let boil...
Chef, thank you! Will be enjoying this many many times. Appreciate this so very much! You are a divine nourishing kitchen goddess.
Never mind the soup Cynthia, you are good for us, and full of depth and earthiness, and truly hilarious. It’s on the boil but I just wanted to thank you in advance of it being ready.
Awww thank you for the kind words. I appreciate you truly 🙏
The moment you said, "The culture outbeats cheffing" I fell in total admiration! Thank you for being a beautiful Master Creator, taking all the best things and putting them together in a way that nourishes and benefits the soul!
Thank you so much. i have had mung beans at home for almost a year and dont know what to do with it. Your video helps, gonna try it right away😅😊
I just made this, thank you!
I added homemade veggie broth, Japanese sweet potatoes, red quinoa, chard, and used red pepper instead of green Chile as that's all I had on hand. Yummy and heart warming.😋🖤
Hopefully I didn't butcher the original recipe to much.
Love the add ons 👏 I bet you don't, it's always tastes better depending on your taste bud 💗
You can eat it with rice. I am eating mung n rice for like 4 times a week from 10 years, and it is so yummy.
Yummo!
Amazing amazing amazing recipe! An incredible woman and chef! I’ve made this recipe so many times now, and it’s just beyond sublime. Beyond tasting incredible it just feels so good in your body. Thank you thank you thank you!
Hello Gilia! Aww thank you so much 🙏 It's so nice to read these kinds of words. ❤️
Indian grandmothers are smiling... many Indian vegetarian staples have become vegan staples everywhere you go whether it’s UA-cam or a restaurant., especially this mung bean dal oops mung bean soup. 😊
🙏
I like the way you talk.
Chef, I return to this recipe over and over again. It is perfect. Thank you
Aww thank you so much!! xx
And here I am again 😂! You would think i would have it memorized by now but I just love to watch the video along with it!
Okay, what I just watched... This is ART... I am in awe!
I'm pleased you think so and appreciate what I do 🙏❤️
I’m from the Caribbean and we always soak and use baking soda. It helps to rehydrate them and make the cook faster.
Nice!
Don't need soda,,Just keep in cold water several hours and cook
I am in love with this soup!!! Thank for sharing!
Question though, is there anything you can do with the mung “broth” that you drained off after cooking for 20 mins?
hey I don't have any idea - i chuck that water away but there are some they don't drain the mung and use the water as soup
Found this recipe while I was rinsing mung beans I left soaking overnight. Love it! Having some now for lunch😊
Yum! Enjoy making this recipe x
made it again. still love it! i cook in the pressure cooker as i like the mung beans turn more mushy and the soup more creammyyy :)
if you don't have all the ingriedents, it's really fine. just put what you can.
Yum yum! You make me want to do it too, lol.
I realize this video was done a while ago, but as these things often happen, it popped up while researching mung beans. You were a joy to watch, first off - and are obviously pretty knowledgeable on more than a few things. I also realize you are not a doctor - but I will pose the question anyway - I have some kind of digestion issue, have for over two years. Have tried a raft of assorted things, all natural, and have improved, but still down on my weight, and just over the last couple of weeks, took a downturn again. My question, is regarding the spices - I have stayed away from most spices, including the ones you have here, even pepper - so do you think my gut might not "like" this soup as prepared? Any thoughts are welcome!!! Thank you!!!
This Ming soup version is the best one I’ve seen . I have the mung and most of these ingredients.Skipping the curry (I can’t with curry).And grate carrot instead and garlic.
Thanks so much! I hope you enjoy and love this recipe like I do xx
i love this recipe so much. i made it a few times and i can assure anyone who wants to try, you will not be disappointed. i don't always have the recommended spices/herbs on hand, but it works. i love these types of recipes because they are forgiving. and cynthia's explanation of everything's function/purpose is awesome-sauce!
Great to hear! Thank you!
I love the way she makes it easier for us
my new favorite recipe.. 2nd time making this in 2 wks😊
Awesome! I'm so glad you liked it. 🙏
Super, delicious and healthy food my friend!!!
Sweet video! I didn't realize I needed to cook mung beans so long; that's why mine were so hard before lol! I love your kitchen...that sink is AMAZING! Real talk about complaining when others are starving. Great point. Thank you!!!
Unburried Talents thank you. And yes ya gota boil for a bloody long time. Tho worth it xxx
Thank you for this video... I've made it a few times...sometimes with meat...sometimes not...but it is always delicious, quick and healthy. Thanks
Thank you for giving this recipe a go. Go ahead and try the other recipes and let me know how you go.
I'm grateful 💜
❤
Love your style ❤
Looks delicious and yummy 😋😋😋😋😋😋😋🥑🥑🥑🥑🥑🥑🥑
yes it is! You should give this a try and let me know how you go
Your kitchen is fascinating and beautiful with all the spices and legumes, etc. in the jars. Thank you for the baking soda tip with the legumes.
Thank you so much 😊
Thank you so much for this fascinating video. I want to learn how to cook more plant-based and ayurvedic recipies!
Hello Noemi! Subscribe for more plant-based recipes. 😉 You can join my private group on Facebook, just grab a copy of my *FREE* _Let’s Eat Real Plant-Based Recipes_ here - chefcynthialouise.com/lepb2/step/lets-eat-plant-based-usd/ then send a request to my group - facebook.com/groups/ChefCynthiaLouiseOnlineKitchen xx
Omg super yummy .. I cooled it down and added chopped avocado.. Many thanks xx
Oh wow thanks so much for trying! Well done x
It’s yummy and healthy but I add bay leaf , cloves with few black peppers which gives more taste and great in winters.
This sounds and looks delicious... Thanks for sharing. 😋
Thanks so much! Hope you'll give this a try x
Nice lady. Delicious soups i like it.thanks dear god bless.
Aww thanks! Have you tried this recipe yet?
What a lovely kitchen!!
Thank you, did a bit of a renovation recently!
Great recipe, thanks so much!
My pleasure 😊
When you cook it always sounds so good. I have been doing mung beans sprouts and eating them. Trying to learn to eat better. This soup sounds good so I will try it. I really like your kitchen. It is so beautiful and I would like one like it as it seems to work so good. Thank you for all the guidance in cooking.
Hey Lynn, it's healthy and delicious, right? thanks so much for the kind words. Blessings! x
actually the reason behind the usage of hing instead of garlic in Indian cooking is that many "Brahmins" (The priestly upper caste) are forbidden from the consumption of garlic. Hence, hing is used as an alternative. It also helps with better digestion and prevents flatulence
Nice! Thank you for sharing x
Thank you for explaining
Thank you 😊
Pleasure xx
Must taste as you go!… how else could you possibly know if you’ve perfected your spices?! Great recipes, love to watch you make them, love your kitchen and really cool setup. I’m subscribed, and those who are picky should just go and let the rest of us admirers enjoy! ❤
Hey Lynda, it always depends on your taste 👌 Thank you sooooo much for the support! ❤️ I hope you enjoy all of my recipes x
I made this it was yummy. I used onion, garlic, oil and some spinach tho 😆
Niiice!
Me too . In it for the flavor . Butter, garlic and onions. Possibly a smoked meat.
This is our indian style mung bean dal 🤩
Glad I got it right! x
Thank u we grow them in Uganda luv u.
Amazing! xx
I put Chana masala in mine and chick peas; grounding food Is comfort food.
Way to go in mixing things up, I'm sure that tastes awesome as well!
Gonna try this tomorrow! Soaking beans now! Thank you!
Glad I found your channel!
Hope you enjoy
My husband made it and I tried it. It was great and I'll cook it myself. Thank you. Can I use other pulses ?
You and your husband are awesome! But I haven't tried other pulses, do it and let me know how you go x
@@ChefCynthiaLouise I used yellow split peas because I had it on hand and it worked. I cooked for 40 minutes but 30 or 35 was long enough, I think. I will cook this again and again ☺️
Awesome! Well done 👏🏻
Adore you personality! Came here for the recipe, subbing, and checking out more of your recipes ;) Been vegan for over 12 years, what luck to come across your channel!
Yay! Thank you xx
i have all of these ingredients. sweet! im going to make this now. i have the stinky asephetida though. all well. Update: tasty!
Great representation and fun content. Thanks for sharing :) Subbed!
Btw, if I may ask for some tips;
do you recommend rinsing, then soaking and rinse again before cooking? Also, Is 8h soak enough?
Aww thank you, Jamie! Appreciated. 🙏
Hmm, what I did in this recipe was - Wash and soak the mung beans in water for an hour (using hot water for soaking will soak up the cooking process).
Thank you for this! I can't wait to try it 😋
I was curious though, when I read the link to the recipe it said 1 centimeter of cinnamon bark but clearly you threw in a whole stick. Are all the rest of the measurements correct?
Oh yeah, threw in the whole stick in there.... Follow recipe measurements, they are correct, I am just big on the cinnamon.
Regardless how good the soup is ? ...I've never met a chef who goes home to eat especially after a 12 hour day , I know many chefs who all eat at work and is one of the few perks of the job,
I agree. Try new flavors, foods and enjoy! If you do not like it, be grateful and move on!
munggo is life
Oh nice! Hahahaha
Don’t forget to fry the spices in oil to unleash their full detoxing potential.
No, she dumped it in the water. This is not tadka.
Not sure about the detox bit but it certainly looks delicious
Nice! I just tried it. I like it. I substitute curry leaf for curry powder..i over did it a bit with the kurkuma, but hey, no inflammation tonight 😏
I added pepper to activate the kurkuma. And no sugar for me. Alsooo without the other ingriedients i dont recognize, all is well. Recommend 😁😁
Epic! Glad you like it. Thank you so much🙏
U had put ghee directly in boiling water. V indian usually first heat little ghee separately the add hing, curry leaves, cumin seed, ginger, chilli n all other masala.. once it started tempering, u can now pour this in mung boiling soup. This wil enhance the soup taste.. try once if u liked the suggession 😁😁😁
Thanks for the tips!
I am NOT a good cook...but your video makes it seem like fun! And healthy. Look forward to your next video...
Follow my and i'll help you become and excellent wholefoods cook.. make sure you go to my website and grab my free ebook too chefcuynthialouise.com
Hey im from lebanon thanks for crediting hs
BTW OIR COUNTRY IS FALLING APART
Looks tasty though.
Thank you, Melderine! Hope you'll give this a go x
Thank you it looks delicious
Thank you it looks delicious and healthy！
Hi Cynthia love your style cooking Chef. I enjoyed seeing this recipe coming to life. I was introduce to mung bean by my friend Bharthi from India. I was wondering if you have other recipes for mung bean? Thanks my love and support from NJ
I have no other recipes for mung been so sorry but that’s a good idea
That’s a bloody awesome kitchen, your a joy to watch, you have a new subscriber! 🇬🇧
Awesome, thank you!
Love your sprite chef😊
Aww thanks for the kind words ❤️
I just do it in a pressure cooker. Fast and easy
Hi Luciana! I'm so glad to see you gave it a try in the pressure cooker. That's what I was looking for in the comments. How long did you set the timer for? (not including pre or post cooking time)
@@purelyv3732 I let it to cook for 3or 4 wisles depends on how u like the consistency
This soup has becomes family favourite .
abeda davids super cool you love it. Cxx
Where can I buy that colored Hing? I’ve been looking everywhere online and haven’t been able to find that colored hing/asafetida.
Mam nice recipe you where y live
Thanks
No problem
I LOVE YOUR KITCHEN!!!!!!!❤️👀LOL, okay, I'll watch the rest of the video now!!! 👀
😊 thank you
baking soda is so good soaking beans.
Hey @Chef Cynthia, did you realise the recipe isn't written here? Gonna make it today or tomorrow! xox
Hi Jax! You can find it here - chefcynthialouise.com/mung-bean-detox-soup-recipe/
@@ChefCynthiaLouise Ahh, why thank you sweetums. I made it the other day...Oh Em Gee! Deeelisioso! xox
Your kitchen is amazing. Also, I make a homemade Vegetable Broth with scraps that I save from chopping veggies. Do you think that would add flavor to this detox soup.
Thank you Marian.. it's a pleasure to cook from... and it's not just my studio kitchen, this is were i make food every day :-)
Marian Marcus yes would add flavour for sure x
I so wished I had this recipe for quantities
Sorry about that. This video was posted a bit early and the recipe for this will be on my blog next week
sounds great@@ScottCaporale. thanks for replying!
How do I get to see your blog@@ScottCaporale? sorry i'm not very computer wise lol
Yes recipe please! I used to make a slightly different recipe and lost it so this looks amazing for me to try a new way. I don't get blogs either. Please share recipe or link, thanks! 😊 And I remember the stinky hing my husband made me throw it out and I was wondering if that meant low quality. Where should I order from for the highest quality?
it would take days to find all these special ingredients
Dear Cynthia, hi from Petra. I tried out your " D E L I O U S LY " Mung soup recipe a few days ago, wow, was that ever sood good, though, I realized that the soaking takes up more than just one hour if I remembered correctly, anyways, the soup had remind me of lentil soup, and within 3 days, soup was gone, :-) ;-), with it, I added vegatarian sausage, which was ah so goooood. Yum Yum.
I'm hoping someday that I can sign up for your pantry check, as I have real problems in cooking, down the road, I would also like to sign up for your cooking class, if so, for " begginers " if you have any, and also learn how to use fresh herbs and what to do with them.
Anyways, once again, the Mung soup was so ah gooood, that I have to make it again on some other time. :-)
Luv P.
Thank you for sharing. Xx
im listening like im in a class, learned a bit as I like the way you are describing things
Glad to know its understandable
Any hing brand you might recommend?
Hey Ray Jakes, as long as it’s as pure as possible and it’s super expensive that’s kinda how you tell. Going to an Indian store to see different ones is the key, I use a middle range one that’s from India exported to Bali but has no brand.
great recipe though, ill give it a go and let you know!
Enjoy it!
Wed. Aug. 21st, 2019
Cynthia, hi from Petra.
I wanted to ask you where one can get the seasoning " Hing ( or Asafoetida ) " , I went mini shopping late this afternoon to get the ingredients that you have to your mung soup, no where in site in the 2 supermarkets that I went, had they Hing seasoning, now l'm stuck if I were to make the mung soup, do you know where I could get that special seasoning?
The rest of your ingredients Cynthia, I basically had to check out in Google the translation in german because I was unsure of one of your ingredient(s) what they were to be honest, as I was reading down your ingredients, I had to check out my cupboard regards to the seasoning to see what your seasoning had ment to mine, boy, that took a lot of figuring out.
Anyways, if you could let me know where I can get the " Hing " seasoning before I make the soup, that would be great.
Thanks from Petra.
Petra Nachtsheim in Indian stores
❤❤❤❤❤❤❤❤❤
❤️🙏
hi chef! i been learning your recipe from Japan.
I can’t find fresh curry leaf in Japan.is that okay if I use dry curry leaf???
Hey Rumi, wow that's great to know! Yes dried is ok xx
Chef Cynthia - Can we use regular sugar instead of Coconut Sugar? If no, what other sweet substitute can we use?
You can use honey
Date Paste or Syrup perhaps.
Hi Cynthia, I am making this soup. I am bulk cooking. I notice the quantity of ingredients you use in your video differ a lot from the recipe. Can you explain this to me please? I am at a standstill here in Belfast. I am using 800 gms pf mung beans. Xx
Hello Patricia, yep my recipe are good for 3 servings only. x
Sorry, I don't understand
Will I stick to the video or the recipe?
Stick to the recipe x
Thank you. You put a lot more spices in on your video. But yet I cup of mung beans? I am sorry I find it confusing. Xx
what is the name of the green leaf herbs and white powder in your recipe. Please spell it out.
Hi Peggy! Those are curry leaves, and the white powder is Hing (Asafoetida).
I realize this video is from a few years ago, but hopefully I'll get an answer to this question: Do beans freeze well? I'm other words, if a freeze beans after cooking them, will they be as yummy after they are thawed and heated up?
Hey Orit Hearlight-Bornstein, hmmmm my recipe is freezer friendly and they'll taste the same and even better even in reheat x
@@ChefCynthiaLouise Thank you gastronomy Goddess❣️❣️🤗
Where do I get fresh curry leaves?
Chef Cynthia - FYI, the links you provided in the description, don't work. I tried the popcorn one and the quinoa one.
Thanks for bringing that to my attention. I had the links fixed already. Please let me know if you encounter any more problems
How long to soak them
Hey William, for an hour x
Actually, soak for 6 hours or overnight and these green moong, will triple in size, and will boil within 15 minutes. [ (Pronunciation; MOONG), both dictations are correct ]..
Perfect ! Thank you. I love your dahl recipe and have been looking for some good winter comfort whole food thats quick. Im a 12 hr day girl. 👌👌
Im out of lemons , do you think i can add some lime juice?
Can i substitute the mung bean with beluga lentil?
Hey oh try that and let me know. x
This one is my favourite, here in the Philippines we call it "monggo/munggo"
That's niiiice!!
Yeah I grew up eating mungo too.
You need to temper the spices into the Ghee/oil and then add it to the mung beans.....otherwise well done.
Thanks for the tip! Will try it next time 😉
Where is the recipe to your " mung soup " Cynthia? I can't seem to find it here, I still have mung beans left over and am thinking of making it again, but I can't find the recipe here.🤔 Petra.
Mung Bean Detox Soup Recipe!
Ingredients
1 cup Mung Beans
2 Tbsps Ghee
1/2 tsp Hing (Asafoetida)
1-2 Fresh Green Chilies, finely chopped (optional)
1 tsp Cumin Seeds
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1 cm piece of Cinnamon Bark or 1/2 tsp Cinnamon Powder
2-3 Cloves or 1/2 tsp Clove Powder
8-10 Fresh Curry Leaves, finely chopped
1 Tbsp Grated Fresh Ginger
1 Tbsp Lemon Juice
1/2 Tbsp Jaggery or Rapadura Sugar
1 1/2 tsp Salt (or to taste)
A handful of Fresh Coriander, chopped
Method
Wash and soak the mung beans in 2 cups of water for an hour (using hot water for soaking will soak up the cooking process).
Drain the beans, return them to the pot and add 2 cups of fresh water along with the remaining ingredients (except the lemon juice and sugar).
Boil on medium heat for 30 minutes.
Add the lemon juice and sugar and give it a good stir.
Serve garnished with fresh coriander.
Thanks Cynthia for writing out the recipe for me, I just realised that I had your recipe in my binder in my kitchen and have already cooked it yesterday.
I was in the mood for something warm since its now quite cold here where I live here in Munich Germany.
Petra.
PS.
In the new year next year, to your CEO people, unfortunately I have to write back to them in regards to your Facebook group page, l'm very angry 😡😨 of what they had done to me of taking away part of my birthday gift which was part of your online cooking class, they have no right to take away part of a gift which was mine, I would appreciate Cynthia to put back the Facebook group so that I can continue to follow your posted recipes. The picture of your updated Facebook page group, l left you there also a message so 2 or 3 weeks ago, per messenger which l'm still " patiently " waiting for an answer back from you, should I still not hear back from you then, after the new year next year, l would have to write back to your CEO.
I probably have to talk to my sister about this.
Sorry. 😒😞
Petra.
Is there a written out recipe somewhere? So far I got 1 cup mung 3 cups water... soak with baking soda. Then boil the Mung in 5 cups water for 20 minutes. Add curry leaves from three stems, cinnamon stick, diced green chili, zested ginger (1 tbspn), salt, let boil...
Hi hi! You can check the recipe from here - chefcynthialouise.com/mung-bean-detox-soup-recipe/
@@ChefCynthiaLouise thanks!
What salt do you use pl
Hey Martin, I use pink Himalayan salt x
U can make same in pressure cooker .indian moong deal. U can eat with rice as well.. Deal n rice.
Brilliant! Will try it with rice
Where is the full recipe please?
Here you go www.chefcynthialouise.com/blog/recipes/mung-bean-detox-soup-recipe
What kind of powder is the brown powder? It sounded like "flo."
It is clove powder.
💚🌱🕊 Soup looks wonderful! But no thank you on the ghee. Nope, nope, nope.
😊