Sprouted Whole Moong Soup Recipe| Sprouted Pachai Payaru Soup – Immunity Booster Soup

Sprouted green gram/moong/mung beans are known as a superfood, as they are packed with lots of fiber and protein. The green gram can be sprouted easily at home and sprouts can be had either cooked or raw.

Sprouting tends to enhance the nutritional value of grains, legumes, or beans. Sprouting increases the nutritive value of the ingredients and provides better digestion. The young sprouts have 10 to 100 times glu Corinthian which is an enzyme that protects the body from cancer-causing agents. Further, sprouting provides antioxidants and helps in detoxifying our body by boosting the oxygen levels. Also, sprouting increases the level of minerals and vitamins including vitamin D. (source: food and nutrition)

Today we are going to see how to make healthy soup with the sprouted green gram. If you have the sprouted green handy, this soup can be whipped up in 20 mins that too with the available ingredients in the pantry. Now let us see how to prepare this healthy and delicious soup.

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Sprouted Whole Moong Soup Recipe| Sprouted Pachai Payaru Soup - Immunity Booster Soup

Print Recipe

Protein-packed and healthy sprouted whole moong soup.

• CourseAppetizer
• CuisineSouth Indian

Servings	Prep Time
2 cup	10 min

Cook Time

20 min

Servings Prep Time 2 cup 10 min

Cook Time 20 min

Sprouted Whole Moong Soup Recipe| Sprouted Pachai Payaru Soup - Immunity Booster Soup Print Recipe Protein-packed and healthy sprouted whole moong soup. CourseAppetizer CuisineSouth Indian Servings Prep Time 2 cup 10 min Cook Time 20 min Servings Prep Time 2 cup 10 min Cook Time 20 min

Ingredients

• 1/2 cup Sprouted whole moong/mulaikattiya pachai payaru tightly packed
• 1/2 Onion finely chopped
• 1/2 Tomato finely chopped
• 1 Garlic pod
• 1/2 inch Ginger
• 1 Green chili
• 1/2 tsp Cumin seeds/Jeera
• 1/4 tsp Pepper Corns/milagu
• 1 tbsp Sesame Oil
• salt to taste
• 1/4 tsp Pepper powder

Servings: cup

Instructions

How to sprout whole moong

1. Soak a cup of the whole moong in enough water for 8 hrs or overnight. once soaked, wash, and drain it completely. Transfer the soaked whole moong to a wet towel. Twist the towel and seal it tightly. Leave it for a day or two until the sprouts start to come. Sprinkle little water if the towel gets dry.

To make soup

1. Heat a pressure cooker and add oil. Once the oil gets heated add cumin seeds, peppercorns and let it crackle.
2. Add onion and saute until the onion turns translucent. Then add ginger, garlic, green chili, tomato, salt to taste, and saute until tomato turns mushy.
3. Now add sprouts and saute for a min. Add 1 and a half of a cup of water, adjust salt if required, mix all thoroughly and pressure cook for 3 whistles. Once done let the pressure release naturally.
4. Cool it completely, transfer it to a mixer jar add half a cup of water, and grind it to a smooth paste. (My mixer can blend hot soup, so I blended it hot and served immediately.)
5. Again reheat the ground paste and serve it hot with a dash of pepper powder and sprouts.

Recipe Notes

• Sauteeing onion, tomato, and other spices gives a nice flavor to the soup. So do not skip it.
• Increase or decrease the spice level according to your taste.
• You can skip the green chilies if kids are going to have the soup and later you can adjust pepper powder according to the taste.

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Protein-packed and healthy sprouted whole moong soup is ready to relish.

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