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).
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.