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.

Preparation Time: 45 minutes

1 cup Whole green mung beans
2 cups Water (plus 1/2 tsp salt to cook beans)
1 tbsp Sunflower oil
1/2 tsp Mustard seeds
1/4 tsp Hing
1 Bay leaf
1/2 tsp Tumeric
1 tsp Mixed cumin and coriander powder
2 cups Water (to achieve soup)
1 1/2 tsp Ginger (chopped)
1/2 tsp Garlic (chopped)
1 tsp Salt
1 1/2 tsp Lemon juice
1 tsp Raw sugar cane (optional)

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!