Bean Sprouts Soup

2
RADHIKA GHATAGE 9

"A mild and healthy warm soup prepared in Western India, good for invalids and babies too!"

Ingredients

27 m {{adjustedServings}} servings 156 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled bean sprouts for salad).
  2. Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
  3. In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.
  4. Serve hot. Garnish with chopped cilantro.
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  1. 2 Ratings

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I think this needs to be mentioned very carefully here that bean sprouts is the lentil sprouts ( sprouts from green gram lentils) and not mung bean sprouts as available in USA and used in Thai c...

In India, green gram lentils are called mung.