Mung Bean Soup
Green mung (also spelled moong) beans have a sweet and astringent taste with a cooling energy. They are good for many high pitta conditions and have an acid reducing action to them.
The beans are light and easy to digest though sometimes sensitive vata people have gas trouble even with these. The soaking and hing help remove the gas-creating effect of the beans. Sprouting will help even more.
- 1 c. whole green mung beans
- 5-6 c. water
- 2 Tbsp. sunflower oil
- 1 tsp. cumin seeds
- 1 tsp. black mustard seeds
- 1 pinch hing
- 5 fresh curry leaves (available from Indian grocery stores)
- 1 small handful cilantro leaves, chopped
- 1/2 tsp. turmeric
- 1/2 tsp. salt
- 1/2 tsp. masala powder
- Wash the beans twice and soak overnight in plenty of water. Drain.
- Add the beans and 4 c. of water in a big soup pot.
- Bring to a boil, stirring occasionally, then turn down to medium heat.
- Cook uncovered for about 30 minutes.
- Add 1 more cup of the water and continue to cook for another 15-20 minutes or until beans are tender. Set aside.
- In a small frying pan, heat the oil on medium. Once hot, add the mustard and cumin seeds and the hing. When the seeds pop, stir in the remaining spices except the salt, mixing quickly.
- Add the spice mix to the soup along with the salt.
- The last cup of water can be added depending on how thick you want the soup. Simply add the extra water and bring a boil, cooking for an additional 2 minutes.
- Makes 4-6 servings.
© Jamie Durner, Certified Ayurvedic Practitioner & Wellness Educator at Ayurveda Wellness in Brookfield, WI
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