Mung Broth Soup

 
Mung%2BBroth%2BSoup
 

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

This mung broth soup is even easier to digest while still soaking up the amazing nutrients such as folate, manganese, magnesium, vitamin B1, phosphorus, iron, copper, potassium, zinc and vitamins B2, B3, B5, B6 and selenium. [1]

INGREDIENTS

  • 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)

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

  • 1/8 tsp turmeric powder

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

  • 1/2 tsp black mustard seeds

  • 1/2 tsp cumin seeds

  • Pinch of hing or asafoetida (optional)

  • 2 tsps ghee

  • Lemon/lime and salt/pepper to taste

DIRECTIONS

  1. Cook beans, water, turmeric and ginger in large pot on medium low heat until soft - about 45 minutes.

  2. While beans are nearing 45 minutes of cook times, in separate pan on medium low heat, add 1 tsp ghee. Then add mustard seeds and cumin seeds. Turn down heat to low and add hing and black pepper. Cook until the spices release aroma then add to the beans mixture.

  3. Cook everything together for a few more minutes. Taste test and add salt, pepper, lemon/lime as necessary. Add additional ghee to the soup.

  4. Scoop the broth to enjoy and leave the beans behind!