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Ash Mash (Mung Bean Soup)

Prep time: 10 min
Cook time: 2 hr
Ready in: 2 hour 10 mins
Yields: 6 to 8 Servings


1 large onion peeled and chopped
¼ cup oil
1 cup mung beans rinsed and drained
1 cup long grain basmati rice rinsed and drained
1 teaspoon turmeric
2 teaspoons salt (use less if stock is salty)
½ teaspoon ground black pepper
4 quarts (16 cups) low sodium chicken stock (use vegetable stock for vegetarian and vegan version)
5 medium turnips peeled and cut into 1 inch cubes
2 cans kidney beans drained and rinsed (2½ cups cooked)


Heat oil in a large pot over medium high heat. Add chopped onions. Fry, stirring occasionally, for 8 to 10 minutes or until slightly golden. Mix in turmeric, salt and pepper. Pour in rice, mung beans and chicken or vegetable stock. Bring to a boil. Reduce heat to medium low. Cook for 30 minutes.

Add chopped turnips, cook over low heat for 1 hour, stirring occasionally. Mix in cooked beans; cook for 20 more minutes or until turnips are cooked and the ash has thickened. Taste and adjust the seasoning.

Depending on the age and brand of rice and mung beans, the consistency of the ash may vary slightly. If the ash is too thin at the end, increase the heat and simmer uncovered until the desired consistency is reached, stirring frequently. If it is too thick, thin it with a little water. The ash can be made up to 2 days in advance. If necessary, thin it with water when reheating.