Green Mung Bean Soup

Key Takeaways

Green Mung Soup: Simple recipe using soaked green mung beans, ghee, ginger and warming spices; simmered with optional seasonal vegetables, served with rice, flatbread, or on its own.
Mung Bean Recipe: Prep involves soaking mung beans 4–6 hours or overnight, to reduce cooking time; sauté cumin and mustard seeds in ghee, add spices, then simmer until tender.
Ayurvedic Spiced Soup: Uses turmeric, coriander, cumin and hing to create a grounding, easy-to-digest dish that may support gentle digestion and overall nourishing meal routines.

July 25, 2017

Ingredients:

1 cup green mung beans
3 cups water
½ to 1 inch ginger root, chopped
1 tablespoon ghee
¼ teaspoon coriander powder
¼ teaspoon cumin powder
¼ teaspoon whole cumin seeds
¼ teaspoon mustard seeds
¼ teaspoon turmeric powder
¼ teaspoon hingvastak (optional)
1 pinch asafoetida (hing)
¼ teaspoon mineral salt to taste
½ cup assorted seasonal vegetables (optional)
Cilantro and lime to garnish (optional)

Directions:

Soak mung beans 4–6 hours or overnight if possible.

In a saucepan over low-medium heat, sauté the cumin and mustard seeds in the ghee until they pop. Add the ginger root and all the other spices. Stir together to release the aroma. Drain the beans, and stir them into the spice mixture. Add water and vegetables (optional) and cover. Simmer covered for 30 minutes or until mung beans are soft but still hold their form.

Garnish with fresh cilantro, a squeeze of lime, or an extra spoonful of ghee. Enjoy this dish over rice, paired with flatbread, or on its own for a delicious treat that is nourishing, grounding, and easy to digest.

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