Mung Bean Soup Recipe

GREEN MUNG BEAN SOUP

Preparation time: About 45 minutes start to finish, plus soaking

Ingredients:
1 cup whole green mung beans – soaked overnight
4 cups water
1 tbs. sunflower oil
½ tsp. mustard seeds
1 pinch. asafoetida (called hing in Asian stores)
1 bay leaf
½ tsp. turmeric
½ tsp. ground cumin
½ tsp. ground coriander
1½ tsp. chopped ginger root
½ tsp. fresh garlic – chopped
1 tsp. salt
1½ tsp. fresh lemon juice
1 tsp. raw sugar cane or jaggery (available in Indian grocery stores)
1 pinch garam masala powder (see recipe below for this spice mixture)

1) Soak the mung beans overnight in water.

2) Drain and wash the beans two times with fresh water.

3) Cook beans in a pressure cooker with 3 cups water until tender. It takes around 25 minutes, according to your pressure cooker. If you do not own a pressure cooker, bring the beans to a boil, and then simmer for 60-90 minutes, until the beans have been broken.

4) Heat the oil in large deep saucepan and add mustard seeds. When mustard seeds pop, add asafoetida, bay leaf and stir.

5) Add the spice mixture to the cooked beans. .

6) Add 1 cup water, bring to a boil and add all remaining spices. Simmer for a few minutes more.

Benefits of Mung Bean Soup:
Mung bean is used in Ayurveda to balance all three doshas and eliminate toxins. Spices are used medicinally to create a delicious and nourishing soup. When eaten daily over a period of time, it will have a powerful detoxifying effect that is quite remarkable.

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