Soupy Mung bean
- 1 ½ Tbsp ghee- (preferred) or oil
- ½ cup chopped onions
- 1 heaping tsp crushed ginger
- ½ tsp Serrano chili ( optional)
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- 2 inch stick of cinnamon
- 2 cloves
- ½ tsp salt (as per taste)
- ¼ -1/2 tsp cumin powder
- ¼ - ½ tsp coriander powder
- ¼ -1/2 tsp turmeric
- ¼ tsp red chilli powder
- 1c hot water (optional)
- Lemon juice
- 2 tsp chopped cilantro
Mung bean : A Super Food
According to Ayurveda, mung beans have the highest nutritious value among legumes, thus providing you with immense benefit. They are very high in protein and you can consume on a daily basis. They are light to digest and balance Pitta and Kapha as well as slightly heighten Vata. Mung beans are considering a therapeutic food so are typically used to address many ailments such as fever, cough, excess weight gain, wounds, breast milk irregularities, diarrhea, skin disease, excessive thirst, and issues with your eyes, mouth, nose, throat, and heart. Mung bean preparation varies depending on the ailment, but most commonly are used in soup form with addition of some herbs.
Soak ¾ cup mung beans overnight
Change out water, add fresh water and boil mung beans. Cooking time approx. 15 mins.
Once mung beans are ready, heat ghee in small saucepan over medium heat.
Once hot, add mustard seeds. After they pop reduce heat to low and add cumin seeds, cinnamon, cloves and chopped onions.
Raise temp to medium heat.
Let onions brown well before adding crushed ginger and Serrano chili.
Stir for few seconds. Add onion mixture to the pot of boiled mung beans. Add all dry spices and salt.
Let mung beans simmer on low heat for 7-8 mins to allow spices to blend in. You may need to add more water to keep soupy consistency.
Squeeze lemon at the end for some tartness. Garnish with chopped cilantro.
Eat with white rice.
Being an ayurvedic recipe, I don’t add tomatoes but you may do so when simmering.