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
- Wash the mung beans thoroughly and then soak them either over night or for at least four hours before cooking.
- 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.
- 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.
- 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.
- Once the beans are cooked, heat some ghee or olive oil in another pan
- Add 2-3 cloves of chopped garlic and half a chopped onion and sauté lightly for a minute until soft but still aromatic.
- Now, add some finally chopped fresh root ginger.
- 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.
- Add these sautéed spices plus some rock salt into the mung beans and continue to simmer for a further few minutes.
- Serve the soup warm with a good squeeze of lime juice, and some fresh coriander leaves, finely chopped and stirred into the soup.
- 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.