Mung Pani Recipe - Whole Green Mung Soup

Step 1: To begin making the Mung Pani Recipe, soak the beans for about 3 to 4 hours

Step 2: Next we will cook the mung lentils in one and a half cups of water until soft and mushy

Step 3: To cook it in the pressure cooker place the beans along with the water, cover the cooker, place the weight on and cook until you heat two to three whistles

Step 4: After two to three whistles, turn the heat to low and simmer to cook for another 10 minutes

Step 5: After 10 minutes turn off the heat and allow the pressure to release naturally

Step 6: Once the pressure is released, open the cooker and you will have a mushy well cooked mung beans

Step 7: Our next step is to puree in a blender

Step 8: If you have a blender that can take in heat like the one I use - KitchenAid Blender, then go ahead and blend in to a smooth puree, along with 2 cups of water

Step 9: If not, allow the cooked dal to cool down and then puree it until smooth

Step 10: Our next step is to season the Mung Pani

Step 11: To do this, heat ghee in a saucepan; add the cumin seeds and allow them to crackle for a few seconds

Step 12: Stir in the pureed mung pani, asafoetida, black pepper and salt; allow the soup to boil for a couple of minutes

Step 13: Turn off the heat, check the salt and spice levels and adjust to suit your taste

Step 14: Serve the Mung Pani Soup as an immunity builder at least 2 times a week or as a soup for winters