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. 1K+

Added to Recipes on Thu 05/10/2012

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!

Makes 6 servings

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servings

Ingredients

2 tbsp

moong dal (split green gram)

3/4 cup

chopped spinach (palak)

3/4 cup

low fat milk

salt

to taste

Method

1. Add 3 cups of water to the moong dal and put to cook in a pressure cooker.
2. Add the spinach, milk and salt and boil for 5 to 10 minutes.
3. Serve hot.

Tips

1. Health Information :
2. Rich in Vitamins A and K, essential amino acids and folic acid, this healthy soup is low in calories.
3. It is an appropriate accompaniment to a heavier main dish.

• 3/4 cup moong dal
• 1 medium tomato, chopped
• 1/4 small red onion or cucumber, chopped
• 1/4 to 1/2 cup pitted, peeled, and chopped ripe mango
• 1/4 cup shredded unsweetened coconut (optional)
• 2 jalapeno chiles, halved, stem and seeds removed, chopped
• 1 teaspoon chat masala
• 1 teaspoon coarse salt
• 1 tablespoon coriander leaves
• 1 1/2 teaspoons freshly squeezed lemon juice
• Indian pickles, such as ginger, mango, or lemon
• , for serving Chapati
• , for serving Ghee

Directions

1. Step 1 Place moong dal in an even layer on a rimmed baking sheet; add enough water just to cover. Let stand in a warm place until sprouted, about 18 hours.
2. Step 2 Drain sprouted moong dal and rinse well. Pick out any moong dal that have not sprouted and discard. Add sprouted moong dal to a large bowl, along with tomato, onion or cucumber, mango, coconut, and chiles. Season with chat masala, salt, coriander leaves, and lemon juice. Toss until well combined.

• servings 4