Mung bean soup
Mung beans are commonly used in Ayurvedic cooking and are a healing food due to their high mineral content and ability to aid digestion.
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
The caloric value was calculated per serving.
If you cannot find an ingredient in your region, feel free to remove or substitute it as you see fit.
If you prefer, puree the soup in a blender until smooth.
Benefits
Mung beans are astringent, dry, cold.
Recommendations for doshas.
Is a balanced soup which is beneficial for each dosha. Vata type does not tolerate so good legumes, but mung beans are a good choice and easier to digest.