Green Mung Bean Soup

By AzWench

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.

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

Step 1

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!

Ingredients available at:
BanyanBotanicals.com
Vadikherbs.com