Gujarati-style Mung Bean and Spinach Koshimbir

A creamy and comforting soup originating from the state of Gujarat, India, made with tender mung beans, fresh spinach, and aromatic spices.

🛒 Ingredients

• 1 cup cups mung beans, split
• 1 medium onion
• 1 tsp teaspoon ginger paste
• 1/2 tsp teaspoon cumin seeds
• 2 cups cups spinach, chopped
• 1 small green chilies
• 1 tsp teaspoon garam masala powder
• 1 tsp teaspoon salt
• 2 tbsp tablespoons lemon juice
• 4 cups cups water
• 1/2 cup cup curd (yogurt)
• 1/4 cup cup mint leaves

👨‍🍳 Instructions

1. 1

   Step 1: Rinse the mung beans and soak them in water for 4-5 hours. Drain and set aside.

2. 2

   Step 2: Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

3. 3

   Step 3: Add the chopped onion and sauté until translucent. Then add the ginger paste and sauté for 1 minute.

4. 4

   Step 4: Add the soaked mung beans, green chilies, garam masala powder, and salt. Mix well and sauté for 2-3 minutes.

5. 5

   Step 5: Add the chopped spinach and sauté until wilted. Then add the water and bring the mixture to a boil.

6. 6

   Step 6: Reduce the heat to low and let the soup simmer for 20-25 minutes or until the mung beans are tender.

7. 7

   Step 7: Add the lemon juice, curd (yogurt), and mint leaves. Mix well and let it simmer for another 5 minutes.

8. 8

   Step 8: Serve the soup hot, garnished with additional mint leaves if desired.

💡 Pro Tips

This recipe makes a creamy and comforting soup. To make it thicker, reduce the amount of water or add more curd (yogurt). To make it thinner, add more water. Store the soup in the refrigerator for up to 24 hours. Reheat and serve.

📊 Nutrition per Serving