Mung Bean Soup II

 
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Mung beans are revered in Ayurveda. They are easy to digest and help to cleanse the blood.

This mung bean soup is easy to digest and offers many amazing nutrients such as folate, manganese, magnesium, vitamin B1, phosphorus, iron, copper, potassium, zinc and vitamins B2, B3, B5, B6 and selenium. [1]

INGREDIENTS

  • 2 tsps ghee (or olive oil)

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • ¼ tsp turmeric powder

  • Pinch of hing or asafoetida (optional)

  • 1/2 inch piece of fresh ginger, peeled and finely chopped

  • 1 thai chili or jalapeno, seeded and diced

  • 1 cup whole mung beans, rinsed and soaked for 4 - 8 hours or overnight (soaking reduces cook time and is not mandatory, but helps with digestibility)

  • 4 cups purified water (add more if necessary when cooking)

  • 1 cup fresh and chopped seasonal vegetables (optional)

  • Salt and pepper to taste

    Garnish:

  • Lime slices

  • Chopped fresh cilantro or parsley

DIRECTIONS

  1. Sauté oil and spices together until fragrant for about 1 – 2 minutes.

  2. Add soaked beans and mix to coat. Add water and cook for 45 minutes or until beans are well-cooked.

  3. In the meantime, chop vegetables and add to beans with 15 minutes left on the timer.

  4. Once cooked, add salt and pepper to taste. Top with lemon/lime and freshly chopped herbs as necessary. Add additional ghee to the soup if you wish.

  5. Enjoy!

Please note, if you wish to make in the InstantPot, you can add all ingredients from ghee to water and cook for 20 minutes. Then salt and pepper to taste and add garnishes.