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🍽️ Warming Rice and Bean Soup with Ginger

175 kcal · 30 min · 4 servings

Ingredients

• 150 g Basmati rice
• 100 g mung beans
• 20 g fresh ginger (1 piece)
• 1 tbsp ghee
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 pinch asafoetida
• 0.25 tsp turmeric
• salt
• lemon juice
• fresh cilantro

Instructions

1. 1. Rinse the rice and mung beans thoroughly.
2. 2. Soak the rice and beans in water for 1 to 2 hours.
3. 3. Drain the soaking water and rinse the ingredients under running water.
4. 4. Peel the ginger and cut it into very small cubes.
5. 5. Heat the ghee (clarified butter) in a pot.
6. 6. Add the chopped ginger and spices to the hot ghee.
7. 7. Sauté the mixture while stirring constantly until fragrant.
8. 8. Pour about 800 milliliters of water into the pot.
9. 9. Bring the liquid to a boil.
10. 10. Add the soaked rice and beans to the boiling broth.
11. 11. Reduce the heat to a low setting.
12. 12. Place the lid on the pot.
13. 13. Let the soup simmer gently for 35 to 40 minutes.
14. 14. Season the finished soup with salt to taste.
15. 15. Add some lemon juice and stir well.
16. 16. Serve the soup on pre-warmed plates or bowls.
17. 17. Garnish the plates with fresh coriander leaves.
18. 18. Serve the soup immediately while warm.

Nutrition per serving

• kcal: 175
• Protein: 4 g · Fett/Fat: 4 g · Carbs: 29 g