Mung beans are commonly used in Ayurvedic cooking and are a healing food due to their high mineral content and ability to aid digestion. This mung bean soup brings all digestion benefits and taste great!
Try this mung bean soup recipe, rate it and let us know what you think of it in the comments section!
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A tip for a quick detox using mung beans
Are you feeling lethargic and tired? Do you feel bloated or have irregular bowel movements? It is a sign that your body needs support in its natural detox process. There are many versions of fasting, but an easy and efficient way would be with mung beans kitchari.
Add mung beans into your regular meal plan by replacing lunch and dinner with a hearty serving of mung bean kitchari once a week. You will experience an increase in energy, improved metabolism, regular and healthy bowel movements, as well as an overall feeling of wellbeing and vitality.
For enhanced cleansing, you can extend your kitchari fast (also called kitchari mono-diet) for 1–10 days.
During your cleanse, eliminate refined sugars, alcohol, and cold beverages. Practice walking or yoga, and drink warm water and / or herbal teas.
Mung bean soup
Ingredients
- 1 cup mung beans
- 6 cups vegetable broth or water
- 2 medium carrots
- 1 onion
- 2 stalks green cellery
- 1 red bell pepper
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp turmeric
- salt
Instructions
- Rinse the mung beans well and soak them in water for at least 4 hours,or overnight.
- In a large pot, heat the ghee over medium heat.
- Add the cumin seeds and cook for 1-2 minutes until fragrant.
- Peel and cut all vegetables in pieces. Add them to the spices in the pot and let them cook for 3-5 minutes.
- Drain the mung beans and add them to the pot with the broth or water.
- Bring to a boil, reduce the heat to low, and cover.
- Cook for 20-30 minutes, or until the beans are soft. If you soak them overnight, it will considerably reduce the cooking time.
- Add salt to taste.
Video
Notes
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very good soup