Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, green gram / mung bean soup with pork. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Green Gram / Mung Bean Soup with Pork is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Green Gram / Mung Bean Soup with Pork is something which I have loved my entire life. They’re fine and they look fantastic.

Great recipe for Green Gram / Mung Bean Soup with Pork. Here is how you cook that. Heat a Dutch oven over medium heat and add the olive oil.

To get started with this particular recipe, we have to prepare a few components. You can cook green gram / mung bean soup with pork using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Green Gram / Mung Bean Soup with Pork:

1. Take 1 pack (bet 1/4-1/2c) green mung beans
2. Make ready 1 onion, sliced
3. Get 4 cloves garlic, chopped
4. Make ready 1/4 k pork, bone in cuts or sliced belly part
5. Prepare Moringa (Malunggay) leaves, washed and destemmed
6. Get Water, as desired
7. Take Cooking oil
8. Prepare to taste Salt,
9. Prepare Pork broth cube (optional)

Sometimes, they can be used as a side ingredient in a congee or porridge or they can be the primary ingredients like mung bean cake and this mung bean soup. In winter, we cook pumpkin with mung beans. If you don't have a larger pot, place a ceramic spoon in the pot together with the rest of the ingredients and cook together. Do still keep a close eye on the pot and leave the lid ajar if necessary while simmering so that the soup doesn't boil over.

Instructions to make Green Gram / Mung Bean Soup with Pork:

1. Wash mung beans 2-3 times, rub it thru your fingers. Discard any "stones" or foreign particles.
2. In a soup pot, combine water, beans and pork. The normal ratio is 1:2, but in this soupy version, it’s 1:3 or 4. Add a good sprinkle of salt. Cook covered in medium heat, as if boiling bone broth. Cook until beans have popped a bit.
3. In a separate pan, sauté the onions and garlic in oil. Fish out the pork and sauté with the garlic and onion.
4. Add it back to the soup pot and continue cooking. Taste and adjust saltiness. Add a pork broth cube, if desired.
5. Add Moringa leaves, stir until it cooks then turn off heat. Serve hot and enjoy by itself or spooned over rice.

Add the pork; season with salt and pepper. This recipe is for sautéed mung beans with pork and cabbage. You can substitute any green leafy vegetables for cabbage such as spinach or pechay (Chinese bok choy). Soups in general are served as starters/appetizers to any meal but this soup served in small portions will go very well along with an elaborate Indian lunch. Green Moong or Whole Moong Dal is packed with protein and low in carbohydrates and is one of the best.

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