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Mung bean and rice soup



  1. In a cauldron, put meat cut into small pieces and sear in hot vegetable oil.
  2. Add chopped onions and tomatoes, cubed carrots.
  3. Saute a few minutes, add water and spices.
  4. Before the water boils, add cleaned and washed mung beans.
  5. When mung beans are soft, add rice and cook another 20 – 25 minutes.
  6. In the final 5 – 10 minutes add salt and spices.
  7. To serve, top with yogurt or sour cream, garnish with chopped greens and freshly ground black pepper.