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MUNG BEAN SOUP - Dr OZ
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Preparation time: 45 minutes
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| Green Mung Bean Soup In Ayurveda, mung bean soup has a powerful effect. It helps to balance all 3 doshas. Its spices are the driving force behind this delicious and nourishing soup. When combined with certain sharp and penetrating herbs, the blocks created by Aam – or the toxic mucus that lodges in the body over time due to poor diet, lack of exercise and wrong lifestyle – are broken and flushed out of the body. That's why it's the perfect soup to jump start any Ayurvedic diet. Ingredients | |
| 1 cup | whole green mung beans, soaked overnight |
| 2 cup water + 1/2-1 to taste tsp. salt- to cook beans in pressure cooker | |
| 2 cup | water, to achieve the soup |
| 1 tbsp | sunflower oil or ghee |
| 1/2 tsp | mustard seeds |
| 1/4 tsp | hing, (known as asafoetida in the West) |
| 1 | bay leaf |
| 1/2 tsp | Turmeric |
| 1 tsp | mixed cumin |
| coriander powder | |
| 11/2 tsp | ginger, chopped |
| 1/2 tsp | garlic, chopped |
| 1 tsp | or to taste Salt |
| 11/2 tsp. | lemon juice |
| 1 tsp | raw sugar cane, (optional) |
Directions
Soak the mung beans overnight in water. Clean and finely grind ginger and garlic. Drain the mung beans, wash them two times and cook in a pressure cooker with the indicated amount of water until tender. It takes around 25 minutes, according to your pressure cooker. (The beans have to be broken.) If you use a regular pot, it will take 40-45 minutes for the beans to be fully cooked. Heat the oil or ghee in a large deep saucepan and add mustard seeds. When mustard seeds pop, add hing, bay leaf, turmeric, cumin, coriander, ginger and a pinch of black pepper. Mix well and do not allow to burn. Place the cooked beans with the fresh water and the remaining ingredients into the saucepan. Bring to a boil then simmer for a few minutes more. Add Lemon and Enjoy!
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