In The Kitchen
Mung Beans are healthy little pebbles, great for detoxing, revitalisation and general health. In fact it is said that if you eat a simple mung bean soup each day your life will change. Mung beans are an important ingredient in Ayurveda, and as they have an inherent sweetness, they can be cooked without a lot of spices and flavourings.
“Mung bean soup pacifies all three doshas and is nutritious yet easy to digest. Mung Bean Soup recipe is used to clear even the most chronic, troublesome digestive issues and used to enhance overall health and vitality.”
My friend Danyse makes a Mung Bean Soup, and I love it. I now make it in my rice cooker on the slow cook option. Danyse’s version is very very simple, cooking 2 or 3 spices along with the mung, adding a little ghee at the end, and serving as is.
Mine goes like this – I like to add spices for their own medicinal effect:
If you are using the slow cooker option of your rice cooker, cook a cup of mung beans, 1 stick cinnamon and 1/2-1 tspn turmeric in 4 or 5 cups water for 9 hours. Pour them into a saucepan and bring to the boil on the stove.
If you are cooking on the stovetop, cook 1 cup of mung beans, 1 stick cinnamon and 1/2-1 tspn turmeric in 6 cups water for 1.5 hours, topping up the water if needed to end up with a soupy consistency.
Now add to the soup 2 tspns Garam Masala, 1 tspn cardamom powder and 1/2 tspn black pepper and stir.
Heat 1 Tblspn ghee in a small pan. Add 1 tsp mustard seeds and allow to pop. Add 1 tspn cumin, 1tsp ajwain and pinch asafoetida and as the cumin seeds brown, pour the ghee and spices into the soup.
Add some grated fresh ginger and a garlic clove pressed through a garlic press.
Stir and allow to bubble for 5 – 10 mins, serve and eat.
You can also add some finely chopped veg to the soup. A squeeze of lime is also very nice.
If you have it, add pipperli (Indian pepper).