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

Preparation Steps:

  1. Rinse, remove any debris, and then soak the mung beans in water overnight (or for a minimum of 5 hours).
  2. 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.
  3. While beans are nearly cooked, heat the ghee in a separate deep pot on medium heat until melted. Add mustard seeds.
  4. 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.
  5. Quickly turn heat to low setting. Simmer for a few minutes. Do not allow to burn.
  6. Transfer the cooked beans with 2 more cups of fresh water into the pot with the simmering ingredients.
  7. Bring to a boil, then simmer 5-10 minutes more.
  8. Add fresh-squeezed lemon onced served; and fresh cilantro is also a wonderful addition.
  9. Enjoy!