I’m a cliche competition #1: Mung bean soup

mung bean soup

Ayurvedic Mung bean soup

Never has a dish been more mocked or associated with crazy vegan hippies than mung bean soup.  So what better way to start a food blog than with this much-maligned broth.

In Ayurvedic medicine, this soup balances all doshas, rests the digestive system and cleanses the gut.  The idea being that you eat this soup all day, a small amount for breakfast, medium amount for brunch, large portion for lunch and very small for dinner before 6pm (or sunset).

Initially, every other day is mung bean day, or once a week to maintain good health. If you can’t get some of the herbs, just make it with what you have until you can find the others (like hing).

Soak 1 cup of Mung beans overnight, then rinse away the water and fill with 3 fresh cups water.  Boil for at least 50 mins until beans are all broken down (or cook in pressure cooker with 3 cups water).

Herb base

1 tbs. Sunflower oil (or ghee or sesame oil)
1/2 tsp. Mustard seeds
1/4 tsp. Hing – Asefoetida (or Black Pepper)
1 Bay Leaf
1/2 tsp. Tumeric
1 tsp. Cumin powder
1 tsp. Coriander powder
1 and 1/2 tsp. Ginger – chopped root (or 1 tsp dried powder)
1/2 tsp. Garlic – chopped
1 tsp. salt (or to your taste) (sea/rock salt better than table salt)
1 and 1/2 tsp. lemon juice
1 pinch Garam Masala powder (cloves, cinnamon, cardamon)

Heat the oil in a pan, add the mustard seeds till they pop (don’t burn them)

Add all the other herbs, ginger and garlic, etc, mix and soften briefly, add the cooked mung beans and 2 cups of spring water. Bring to the boil, simmer for a few minutes.

Sometimes I add a handful of spinach, just to make it look nice.

This should make enough for a day, around 4 portions.

Happy cleansing.


2 thoughts on “I’m a cliche competition #1: Mung bean soup

    • I only have the Schwarz version of Asefoetida – which is cut with rice flour and turmeric and is only 7% hing. Apparently the real deal stinks the house out. I’ve never noticed the flavour specifically in the soup because there are so many other flavours going on in there. So in order to answer your question I stuck my finger in the pot and tasted it raw. It has a strong, slightly metallic savoury taste, and that was about an hour ago, and I can still taste it. A bit like the way raw onions or garlic repeat on you. It is supposed to be very good for the digestion, which is as fas as I can tell the primary reason for it’s inclusion in this dish. Does that help!?

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