MY DIET MDS.COM - Natural Detox Mung Soup - Hauppauge, NY
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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!



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Moong dal and spinach soup. . .
Simple but delectable. . . Is packed with the goodness of folic acid and vitamin a from the spinach, which helps improve vision. Adding spinach helps increase the fibre content and also gives a nice green colour to the soup, making it visually appealing too.
Preparation Time: 
Cooking Time: 
Makes 6 servings
Show me for
servings
Ingredients
2 tbsp
3/4 cup
3/4 cup
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.



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  • 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