Cleansing Moong Soup

 
 

  • Tri-doshic; balances Vata, Pitta & Kapha

  • Easy to digest well

  • Excellent cleansing food for a spring and autumn cleanse or a ‘Reset Day’

IMG-3281.jpg

Ingredients

1 cup Whole green mung beans, soaked for 2 hours

1 Onion, finely chopped

1 pinch Asafoetida (Hing in Hindi/Sanskrit, available at Indian grocery)

1 knob Ginger, freshly grated or finely chopped

1 Tab Ghee

1 tsp Turmeric, ground or 2 tsp freshly grated

1 tsp Cumin powder

1 tsp Coriander powder

1 tsp Fennel powder

1 tsp Black pepper, ground

1 tsp Celtic sea salt or Himalayan salt

1 Bay leaf

3-4 cups Water

Moong+soup.jpg

Directions

  1. Wash the moong beans, strain and soak in filtered water for at least 3 hours. I speed up the process by adding boiling water to all legume beans I cook. Better still, soak overnight or longer until the beans start to sprout. They are easier on your digestive system.

  2. Discard water and re-rinse. 


  3. Heat ghee and add onion. Sauteed for a few minutes.

  4. Add the asafoetida, ginger and spices. Sauté lightly.

  5. Add rinsed moong beans and stir to coat for greater absorption of the spices into the beans.

  6. Add water, bay leaf and salt. Bring to boil and simmer. Cook until the moong beans are completely soft, about 25 minutes. 


Note

When using this as a cleansing food, add more water. The key is to make it more liquid, rather than a thick dal-like consistency.

Recipe thanks to Dipika Delmenico https://www.dipikadelmenico.com/