Inspired by: Lü dou tang / bubur kacang hijau
- Pitta seasonJun – Sep in the north
Mung Bean Dessert Soup with Pandan (Lü Dou Tang)
- Serves
- 6
- Portion
- 1 small bowl
- Time
- Soak 3 h · 50 min
- Texture
- Soft
- Season
- Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Pitta-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Moong, whole green | ¾ cup whole mung, soaked | 150 g | 750 g | |
| Water | 6¼ cups | 1500 ml | 7500 ml | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | 1 pandan leaf | 2 g | 10 g | |
| Jaggery (gur) | ¼ cup | 50 g | 250 g | |
| Coconut milk, thin | ⅓ cup + 1 tbsp | 100 ml | 500 ml | |
| Rock salt (sendha namak) | pinch | 0.5 g | 2.5 g |
Method
How to cook it
Step 1: Simmer mung beans with pandan 40 minutes until burst.
Step 2: Add jaggery and salt; dissolve.
Step 3: Swirl in coconut milk; serve warm or at room temperature in summer.
Nutrition
Per serving, estimated
Low salt · 0.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromRock sugar→Tojaggery
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