Mung Soup

I got this recipe from a fabulous Ayurvedic cooking workshop I did with Ayuseva, here in Brighton. Although the basic version without extra herbs can taste quite bland, after a few spoons of adjusting to the taste it feels incredibly nourishing and easy on the digestion. Give it a try if you are looking for a good cleanse. I’ll be making another batch soon, photo to follow.

Mung beans are nourishing, warming and grounding. They stimulate digestive fire, cleanse the liver, gall bladder and vascular system and clear undigested food and mucus from the digestive tract. This soup is cleansing and detoxifying and will balance all three doshas.

 Serves 5 generous portions

300g mung beans

1 ½ litres water

1 tsp turmeric powder

¼ tsp asafetida

2-3 cloves garlic

fresh root ginger

2 tsp cumin seeds

2 tsp coriander seeds

other spices as per your taste

rock salt

Wash the mung beans thoroughly and soak for at least four hours or overnight before cooking. Heat ghee or olive oil in a pan and add a teaspoon of turmeric and ¼ teaspoon of asofoetida (to take gas out of beans). Bay leaves can also be used as an alternative. Sauté for a few seconds and then add soaked beans and fresh water.

For one part soaked mung you need about four parts of water. Leave to bubble away for 30-40 mins, adding more water if necessary. Slowly the beans begin to soften and break up. In a pressure cooker this takes 8 mins once the vessel has come to pressure. Take off heat and leave to cool for 10 mins before opening.

Once the beans are cooked, heat some ghee or olive oil in another pan, add 2-3 cloves of chopped garlic, sauté until soft. Add some finely chopped fresh ginger . Next add two teaspoon of cumin and coriander seeds plus any other herbs or spices chopped ginger (except chillies) such as cardamom seeds, black pepper, mild curry powder, black cumin seeds. Once the beans are cooked and soft, add these sautéed spices plus some rock salt into the mung beans and continue to simmer for a few further minutes. Don’t add salt in the beginning as this makes the mung beans tougher and they will take longer to cook. Serve with fresh finely chopped coriander leaves.

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