Cooking Under Pressure: Mung Beans with Veggies Soup

1 cup dry mung beans

1 tablespoon olive oil or ghee

2 medium-sized onions, chopped

4 cloves garlic, minced

1 teaspoon turmeric powder

1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander

¼ teaspoon freshly ground black pepper

½ teaspoon fenugreek seeds (optional)

½ teaspoon fennel seeds (optional)

1 large sweet potato or yam, peeled and finely chopped

4 cups water or vegetable stock

1 teaspoon finely chopped fresh ginger (optional)

2-inch piece kombu seaweed (optional)

½ teaspoon salt

Garnish

Chopped fresh cilantro leaves

Fresh lime or lemon juice

Soak mung beans in water overnight. Drain.

Heat oil or ghee in a heavy-bottomed pressure cooker. Sauté onions and garlic over medium heat for 2 to 3 minutes, stirring frequently until onions soften. Add turmeric, cumin, coriander, black pepper, fenugreek, and fennel seeds. Stir constantly over medium heat until spices are aromatic.

Add sweet potato, mung beans, water or vegetable stock, ginger, kombu, and salt.

Cover and secure the lid (put pressure valve in place if your model requires this). Bring to high pressure and cook for 15 minutes. Stop the cooking and allow pressure to release naturally before opening.

Serve hot, garnished with fresh chopped cilantro and freshly squeezed lime or lemon juice.

Here are some ideas for variations (which are endless!).
1) Replace mung beans with red lentils.
2) Add chopped plum tomatoes, finely chopped kale stems, finely chopped carrots or other root veggies of choice before cooking.
3) After cooking, add chopped leafy greens (kale or Swiss chard) and simmer for 2 to 3 minutes until greens are tender.

Serves 4

Note:
Be sure to follow pressure cooker manufacturer instructions because different generations of pressure cookers require specific techniques.

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Cooking Under Pressure: Mung Beans with Veggies Soup