Ayurvedic mung bean soup

Ingredients for 4 servings:

• 100 g mung beans, green
• 2 tbsp ghee
• 1 tsp black pepper
• 1 tsp turmeric powder
• ½ tsp cumin powder
• ½ tsp coriander seeds or powder
• 2 bay leaves
• 2 pinch(s) Asafoetida (Ayurvedic spice)
• 2 slice(s) ginger, fresh
• 1 onion(s), chopped
• 2 garlic cloves, chopped
• ½ tsp salt
• Coriander leaves, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Start by thoroughly washing the mung beans and soaking them overnight (at least four hours before cooking). In a saucepan, heat 1-2 tablespoons of ghee or sesame oil and add pepper, turmeric, cumin, coriander, bay leaves, and asafoetida. Add the beans to the pan along with fresh ginger and hot water in a 1:4 ratio. Avoid adding salt at this point, as this will toughen the beans and increase the cooking time. Simmer for 30 to 40 minutes, adding more water if needed. Continue cooking until the beans are tender and the soup turns a dark color. If using a pressure cooker, the cooking time will be reduced to about 10 minutes once the correct pressure is reached. While the beans are cooking, heat 1-2 tablespoons of ghee in a pan and sauté a finely chopped onion and 2 to 3 chopped garlic cloves until golden brown. Add the fried onions and salt to the soft bean soup and cook for another five minutes. You can omit the onions and garlic if desired, but they will add a more intense flavor to the soup. Serve with fresh coriander leaves and a splash of ghee. Note: Adding mung beans to the soup helps the body eliminate toxins, including heavy metals. They aid digestion without causing unpleasant bloating. Mung beans are particularly well-tolerated by those with a high Vata balance and help reduce Pitta and Kapha. They have astringent, sweet, dry, cool, and light qualities without being mucilaginous. They are also an excellent source of high-quality vegetable protein. When combined with rice, mung beans achieve 100% complete biological value and also provide iron, B vitamins, pantothenic acid, and folic acid.