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!
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!
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.
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!!!
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?
Indian grandmothers are smiling... many Indian vegetarian staples have become vegan staples everywhere you go whether it’s RUclips or a restaurant., especially this mung bean dal oops mung bean soup. 😊
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!
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!
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
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!!!
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! ❤
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.
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.
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.
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.
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).
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
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 😁😁😁
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,
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?
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
@@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 ☺️
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)
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.
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.
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?
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!
Okay, what I just watched... This is ART... I am in awe!
I'm pleased you think so and appreciate what I do 🙏❤️
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!
I like the way you talk.
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. ❤️
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 💗
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
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!
Super, delicious and healthy food my friend!!!
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
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😅😊
Love your style ❤
Indian grandmothers are smiling... many Indian vegetarian staples have become vegan staples everywhere you go whether it’s RUclips or a restaurant., especially this mung bean dal oops mung bean 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
What a lovely kitchen!!
Thank you, did a bit of a renovation recently!
Omg super yummy .. I cooled it down and added chopped avocado.. Many thanks xx
Oh wow thanks so much for trying! Well done x
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
my new favorite recipe.. 2nd time making this in 2 wks😊
Awesome! I'm so glad you liked it. 🙏
Nice lady. Delicious soups i like it.thanks dear god bless.
Aww thanks! Have you tried this recipe yet?
That’s a bloody awesome kitchen, your a joy to watch, you have a new subscriber! 🇬🇧
Awesome, thank you!
Gonna try this tomorrow! Soaking beans now! Thank you!
Glad I found your channel!
Hope you enjoy
This sounds and looks delicious... Thanks for sharing. 😋
Thanks so much! Hope you'll give this a try x
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
Great recipe, thanks so much!
My pleasure 😊
I'm grateful 💜
❤
Looks delicious and yummy 😋😋😋😋😋😋😋🥑🥑🥑🥑🥑🥑🥑
yes it is! You should give this a try and let me know how you go
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
Love your sprite chef😊
Aww thanks for the kind words ❤️
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
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!!!
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
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 u we grow them in Uganda luv u.
Amazing! xx
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
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
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
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.
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 LOVE YOUR KITCHEN!!!!!!!❤️👀LOL, okay, I'll watch the rest of the video now!!! 👀
😊 thank you
Looks tasty though.
Thank you, Melderine! Hope you'll give this a go x
Thank you 😊
Pleasure xx
Hey im from lebanon thanks for crediting hs
BTW OIR COUNTRY IS FALLING APART
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.
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
Where can I buy that colored Hing? I’ve been looking everywhere online and haven’t been able to find that colored hing/asafetida.
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).
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.
i have all of these ingredients. sweet! im going to make this now. i have the stinky asephetida though. all well. Update: tasty!
How long to soak them
Hey William, for an hour x
Mam nice recipe you where y live
Where do I get fresh curry leaves?
Would sprouted mung beans work in this recipe?
Hey Natalie, oh sorry dear, no.
What salt do you use pl
Hey Martin, I use pink Himalayan salt x
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
Thank you it looks delicious
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!
This is our indian style mung bean dal 🤩
Glad I got it right! x
Can i substitute the mung bean with beluga lentil?
Hey oh try that and let me know. x
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.
Im out of lemons , do you think i can add some lime juice?
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.
It’s yummy and healthy but I add bay leaf , cloves with few black peppers which gives more taste and great in winters.
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.
How is detox the soup if you are adding sugar?
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).
great recipe though, ill give it a go and let you know!
Enjoy it!
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
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!
Not sure about the detox bit but it certainly looks delicious
This soup has becomes family favourite .
abeda davids super cool you love it. Cxx
munggo is life
Oh nice! Hahahaha
I agree. Try new flavors, foods and enjoy! If you do not like it, be grateful and move on!
Is it supposed to be spicy?
Hi Michelle, it will be great with a little kick of chili. You can adjust according to your liking :)
Is it a good laxative as well?.😅
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,
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
Where is the full recipe please?
Here you go www.chefcynthialouise.com/blog/recipes/mung-bean-detox-soup-recipe
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?
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
Thank you it looks delicious and healthy！
Ok to freeze ?
for sure x
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 kind of powder is the brown powder? It sounded like "flo."
It is clove powder.
Thanks
No problem
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 👏🏻
im listening like im in a class, learned a bit as I like the way you are describing things
Glad to know its understandable
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
Don't Forget to Like & Subscribe!
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Hal
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
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
Where do you get those metal trays
Hmmm Op Shop or mum's cupboard!
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
What are the measurements of all the spices please
You can fund it here: www.chefcynthialouise.com/blog/recipes/mung-bean-detox-soup-recipe
it would take days to find all these special ingredients
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❣️❣️🤗
you should tell people what amount of ingredients to use
Thank you for the feedback. Recipes are now included on the recent videos I am sharing.
Can I use garlic and onion powder?
Carla Abbott yes you can
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!