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.
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
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!
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
Makes 6 servings
Show me for
- Add 3 cups of water to the moong dal and put to cook in a pressure cooker.
- Add the spinach, milk and salt and boil for 5 to 10 minutes.
- Serve hot.
- Health Information :
- Rich in Vitamins A and K, essential amino acids and folic acid, this healthy soup is low in calories.
- 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
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.
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.