First thing first, it’s incredibly delicious! It may look a little funny if you aren’t used to it…but it tastes amazing. The caramelized onions and garlic and cumin seeds give it a rustic and comforting and appetizing aroma and the mung beans have a very pleasant creamy texture.
Not only does it taste like heaven, each ingredient is incredibly healing. When I was healing from Ulcerative Colitis, green mung bean soup was one of my staples because each ingredient is so medicinal. Now I just cook it when I want something that I know will digest well, or if I would like to do a little cleansing. If I feel like I am getting sick, I just make a pot of green mung soup and eat it throughout the day. Works like a charm!
The key is that it’s warming and nourishing, but not too heating and also light and easy to digest which makes it ideal for people who have compromised immunity. The green mung beans are high in protein, but they are very light and also have a mild scraping action to help pull out impurities from the body. Turmeric is an anti-inflammatory and helps to purify the blood. Cumin seeds, mustard seeds, garlic and onion all help to stoke your digestive fire.
The best part about this soup is that you can keep all of the ingredients on hand at all times so you don’t have to make a special trip to the store if you feel like you are getting sick. You even add any vegetables that are in your fridge and make it even more delicious. I like adding greens and carrots to mine, but you can add any kind of vegetable that suits your fancy!
1 cup whole green mung beans (must soak at least 5 hours)
3 1/2 cups water
1 Tbsp Ghee11/2 tsp ginger – chopped
1/2 tsp garlic – chopped
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp Turmeric
1 small pinch of hing (asafoetida- available for purchase at the Indian Store) 1 tsp Himalayan Pink Rock Salt or to taste (available at Trader Joes or Whole Foods)
1. Soak the mung beans overnight in water.
2. Finely chop ginger and garlic.
3. Drain the mung beans, rinse them and put them in pot with 3 1/2 cups of water.
4. Add salt and turmeric and bring to a boil.
5. Cook Mung beans fully stirring occasionally. (they are not fully cooked until they are breaking apart. Will take approx. 45 min unless you use a pressure cooker in which case it will only take about 20 minutes)
6. Heat ghee in a separate pan. Add hing, mustard seeds and cumin seeds. Wait until you hear the cumin seeds pop. Then add garlic and ginger and let simmer for a few minutes until garlic becomes golden brown.
7. Add ghee mixture to cooked mung beans and stir.
8. You can add greens like kale or spinach to this for some added texture. If you want to add other harder veggies like carrots or potatoes, add them after the mung beans have been cooking for 10 minutes, always add greens at the very end.
9. Enjoy 🙂