Dr. Naram's Ayurvedic
Mung Bean Soup Recipe
This mung bean soup has many healing benefits, including:
- Highly nutritious
- Helps balance all 3 doshas, which in Ayurveda are “life elements.” The balance of doshas is considered essential for our physical, mental, and emotional health.
- Aids in clearing away aam, or toxins
- 1 cup whole green dried mung beans
- 2 cups water + 1 ½ tsp. salt
- 1 Tbs. pure cow’s ghee
- 1 tsp. black mustard seeds
- 2 pinches hing (called asafoetida in the West)
- 1 bay leaf
- 1⁄2 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 pinch black pepper
- 1½ tsp. fresh ginger, finely chopped
- 2 more cups water—add to make the soup after beans are cooked
- Salt to taste when served
- Rinse, remove any debris, and then soak the mung beans in water overnight (or for a minimum of 5 hours).
- Drain the mung beans, adding the indicated amount of water and salt, then cook until tender. The beans must be broken and soft. When cooked in a pressure cooker, this may take about 20 minutes. Or, cooked in a regular deep pot, the beans will take about 40-45 minutes to be fully cooked. Bring to a boil, then to low heat with the lid on or cracked slightly.
- While beans are nearly cooked, heat the ghee in a separate deep pot on medium heat until melted. Add mustard seeds.
- When the seeds start to pop, add the hing, bay leaf, turmeric, cumin, coriander, ginger, and a pinch of black pepper and stir gently, mixing well.
- Quickly turn heat to low setting. Simmer for a few minutes. Do not allow to burn.
- Transfer the cooked beans with 2 more cups of fresh water into the pot with the simmering ingredients.
- Bring to a boil, then simmer 5-10 minutes more.
- Add fresh-squeezed lemon onced served; and fresh cilantro is also a wonderful addition.