Did you know that mung bean soup has a powerful effect? Mung beans combined with certain sharp and penetrating herbs help break down toxins and flush them out of our body. According to science of Ayurveda, green mung bean soup helps balance all 3 doshas.
While mung bean soup is delicious and nutritious on its own, the driving force behind the detoxification process are the spices added to the soup. When combined together in correct proportion, these spices assist in removing toxic mucus that lodges in the body over time due to poor diet or lack of exercise. The body tends to gain weight when its poisoned. By removing toxins and cleansing we assist the body in natural weight loss. This is why mung bean soup is the perfect soup to jump start your weight loss.
MUNG BEAN SOUP RECIPE
Ingredients Preparation Time: 45 minutes
1 cup whole green mung beans
2-4 cups of water – to achieve the soup consistency
1 tbsp sunflower oil or ghee
1/2 tsp mustard seeds
1/4 tsp hing (known as asafoetida)
1 bay leaf
1/2-1 tsp salt
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander powder
1½ tsp ginger – chopped
1/2 tsp garlic – chopped
1½ tsp lemon juice
1 tsp raw sugar cane (optional)
a pinch of black pepper ( very important!)
- Rinse mung beans and soak overnight in water. In the morning drain the mung beans again at least two times. Bring 2 cups of water to a boil, add rinsed green mung beans and cook until tender. It takes around 40 minutes for the mung beans to be fully cooked (the beans have to be broken).
- Peel garlic and chop finely. Remove skin from ginger root and chop.
- In a large deep saucepan heat the oil or ghee and add mustard seeds. When mustard seeds pop, add hing, bay leaf, turmeric, cumin, coriander, ginger, garlic and a pinch of black pepper. Mix right away. Do not allow to burn.
- Add the cooked beans with the fresh 2 cups of water into the saucepan. Add lemon juice, salt, and sugar (optional). Bring to a boil, simmer for a few minutes and enjoy!