Mung Bean Soup-Whole green bean

Mung Beans are high in protein. They are easily digestible so can be eaten when digestion compromised due to illness. At that time, its best to boil, strain and drink liquid only. It is very strengthening also. Helps to reduce Pitta and Kapha and it increases Vata very slightly. Great food for weight reduction, for mothers with lactation problems, in certain fevers.


   -   1/2 cup whole mung beans

   -   1/2 cup carrots

   -   1/2 cup greenbeans

   -   1/2 cup squash (butternut, spaghetti or any you like)

   -   1/2 tsp sliced ginger

   -   1 tablespoon ghee

   -   1/2 tsp cumin seeds

   -   1/2 tsp turmeric powder

   -   1/2  tsp cumin powder

   -   1/2 cup tsp coriander powder

Soak mung beans in 2 c water overnight. Boil next day in 4 cups of water along with vegetables and 1/2 tsp ginger till beans are soft.

In small saucepan heat ghee, once hot add cumin seeds, let lt sizzle a little then add the boiled beans. Add dry spices (little turmeric, cumin, coriander powders). Let soup simmer for 5-7 mins. Have this soup by itself or with quinoa or rice. Vary spice level as per your liking.


Do the same with brown lentils, red lentils, split mung beans

Always good to eat seasonal vegetables. Use fresh corn kernels in summer. 

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