Try this ancient and rebalancing Ayurvedic recipe. Devote one day a week, we do Monday, and drink this soup for the whole day. You will not starve and will reap enormous benefits.
The soup is highly nutritious and naturally detoxifies the body. It works by cleansing the liver, gall bladder and vascular system of any ama (undigested toxins). If you follow it for a few days you will lose weight, as well as any retained water and feel lighter, clearer and more energised-but you need to have a little willpower initially, though it does tend to get easier day by day.
• Cleanses the body of toxins and residues (including heavy metals) by cleaning all the body’s subtle channels.
Balances the Vata, Pitta and kapha dosha, important in Ayurvedic understanding
Corrects digestive fire (or agni)
Sharpens the mind, providing tranquillity, energy and vitality
Promotes weight loss, reduces swelling and water retention
Mung Bean Soup Recipe:
You will need:
400g mung beans (whole green or split green or yellow but green is best
2 litres water
½ tsp. turmeric powder
2 pinch asafoetida or Hing (optional – we don’t use it)
2/3 tsps of fresh root ginger
2-3 cloves garlic
Half an onion
Ghee or olive oil
1 tsp. each of cumin powder and coriander powder.
rock salt or herb salt
Wash the mung beans thoroughly and then soak them either over night or for at least four hours before cooking.
Heat ghee or olive oil in a pan and add a teaspoon of turmeric powder and 2 pinches asafoetida (to take the gas quality out of the beans).
Sauté for a few seconds and then add the soaked beans, fresh water and some fresh root ginger. For one part soaked mung you need about four parts of water.
The amounts given above will make 5 generous portions.
Leave to bubble away for 30-40 minutes and add more water if necessary. Continue to cook until all the beans are soft and broken up. If you use a pressure cooker, the soup needs cooking for only 8 minutes once the vessel has come to pressure. You can then turn off the heat and leave the pot to cool for a further 10 minutes before opening it.
Once the beans are cooked, heat some ghee or olive oil in another pan, add 2-3 cloves of chopped garlic and half a chopped onion and sauté lightly for a minute until soft but still aromatic.
Now add some finally chopped fresh root ginger. Next add one teaspoon of cumin and coriander powder plus any other herbs or spices (except chillies which are too heating), such as cardamom seeds, black pepper, black cumin seeds etc. and briefly sauté. Add these sautéed spices plus some rock salt into the mung beans and continue to simmer for a further few minutes. Don’t add salt in the beginning, as this makes the beans tougher and they therefore take longer to cook. Serve the soup warm with a good squeeze of lime juice, and some fresh coriander leaves, finely chopped and stirred into the soup.
If you feel like a little variety, you can also add green leafy vegetables, pumpkin or courgettes. You can also blend the soup for a better consistency and flavour.
Any question please get in touch.