Green Mung Bean Soup

In Ayurveda, mung bean soup has a powerful effect. It helps to balance all 3 doshas. Its spices are the driving force behind this delicious and nourishing soup. When combined with certain sharp and penetrating herbs, the blocks created by Aam – or the toxic mucus that lodges in the body over time due to poor diet, lack of exercise and wrong lifestyle – are broken and flushed out of the body. That's why it's the perfect soup to jump start any Ayurvedic diet.

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Preparation Time: 45 minutes

Ingredients

  • 1 cup whole green mung beans
  • 2 cups water plus 1/2 tsp salt (to cook beans)
  • 1 tbsp sunflower oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp hing
  • 1 bay leaf
  • 1/2 tsp Tumeric
  • 1 tsp mixed cumin and coriander powder
  • 2 cups water (to achieve soup)
  • 1 1/2 tsp ginger, chopped
  • 1/2 tsp garlic, chopped
  • 1 tsp salt
  • 1 1/2 tsp lemon juice
  • 1 tsp raw sugar cane (optional)

Directions

Soak the mung beans overnight in water. Clean and finely grind ginger and garlic. Drain the mung beans, wash them two times and cook in a pressure cooker with the indicated amount of water until tender. It takes around 25 minutes, according to your pressure cooker. (The beans have to be broken.) If you use a regular pot, it will take 40-45 minutes for the beans to be fully cooked. Heat the oil or ghee in a large deep saucepan and add mustard seeds. When mustard seeds pop, add hing, bay leaf, turmeric, cumin, coriander, ginger and a pinch of black pepper. Mix well and do not allow to burn. Place the cooked beans with the fresh water and the remaining ingredients into the saucepan. Bring to a boil then simmer for a few minutes more. Add Lemon and Enjoy!