Inspired by my Ayurveda weekend, I made this Mung Bean Soup. According to the ayurvedic kitchen, this soup is great to help cleanse the body. Mung beans have been part of they ayurvedic kitchen and used as medicine since 1500 B.C.
This vegan soup is high in protein and low in cholesterol. It’s a high source of fiber and antioxidants. Below is the recipe of this healthy soup!
Ingredients for 4 portions:
350 gram (12ounce) black mung split beans
1 tbs olive oil or ghee
1 small piece (4cm/1.5 inch) ginger, finely chopped
Ground black pepper
2 ts mustard seeds
2 cloves garlic, finely chopped
4 ts cumin powder
3 ts curry powder
Add some water to the mung beans and bring to a boil. Let it boil softly on low heat for about 45 minutes. Add more water if needed.
After 40 minutes, heat the oil in a frying pan. Add some ground black pepper, the garlic, ginger and mustard seeds. Then add the cumin powder and curry powder. Fry for 1 more minute and then add the spice mixture to the mung beans. Stir and heat for a few more minutes.
Add salt and pepper to taste.
Enjoy this healthy, ayurvedic soup!
As always, I love it if you tag me in your Instagram pictures if you’ve made one of my recipes!