Mung Bean Soup

This soup is very cleansing for your liver and kidneys. It will help remove heat, mucus, and inflammation from your organs.


  • 400 g mung beans (whole green or split green or yellow but green is best
  • 2 litres water
  • 1/2 teaspoon turmeric powder
  • Lime juice
  • 2/3 teaspoon of fresh root ginger
  • 2-3 cloves garlic
  • Half an onion and any other vegetables
  • Olive oil
  • 1 teaspoon each of cumin seeds and coriander seeds and other spices as per your taste
  • Sea salt


  1. Wash the mung beans thoroughly and then soak them either over night or for at least four hours before cooking.
  2. Heat olive oil in a pan and add a teaspoon of turmeric powder. Sauté for a few seconds and then add the soaked beans, fresh water and some fresh root ginger.
  3. For one part soaked mung you need about four parts of water. Leave to bubble away for 30-40 minutes and add more water if necessary.
  4. Continue to cook until all the beans are soft and broken up. If you use a pressure cooker, the soup needs cooking for only 8 minutes once the vessel has come to pressure. You can then turn off the heat and leave the pot to cool for a further 10 minutes before opening it.
  5. Once the beans are cooked, heat some ghee or olive oil in another pan
  6. Add 2-3 cloves of chopped garlic and half a chopped onion and sauté lightly for a minute until soft but still aromatic.
  7. Now, add some finally chopped fresh root ginger.
  8. Next add one teaspoon of cumin and coriander seeds plus any other herbs or spices such as cardamom seeds, black pepper, black cumin seeds, etc. and briefly sauté.
  9. Add these sautéed spices plus some rock salt into the mung beans and continue to simmer for a further few minutes.
  10. Serve the soup warm with a good squeeze of lime juice, and some fresh coriander leaves, finely chopped and stirred into the soup.
  11. If you feel like a little variety, you can also add green leafy vegetables and pumpkin. You can also blend the soup for a better consistency and flavor.

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