Green mung bean soup
(from Cheri7787’s recipe box)
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.
Categories: Dr oz
Ingredients
- 1 cup whole green mung beans - soaked overnight
- 2 cup water + 1/2-1 to taste tsp. salt- to cook beans in pressure cooker
- 2 cup water - to achieve the soup
- 1 tbsp sunflower oil or ghee
- 1/2 tsp mustard seeds
- 1/4 tsp hing (known as asafoetida in the West)
- 1 bay leaf
- 1/2 tsp Turmeric
- 1 tsp mixed cumin and coriander powder
- 11/2 tsp ginger - chopped
- 1/2 tsp garlic - chopped
- 1 tsp or to taste Salt
- 11/2 tsp. lemon juice
- 1 tsp raw sugar cane (optional)
- Preparation Time: 45 minutes
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!