Mung Bean Soup
A detox soup that is both healthy and incredibly tasty!
Ingredients
- 400 grams whole green mung beans
- 2 liters water
- 1/2 teaspoon turmeric powder
- A pinch of hing/asafoetida
- 4 cm fresh ginger, chopped
- 2 large garlic cloves, finely chopped
- 1 teaspoon cumin
- 1 teaspoon coriander seeds
- Rock salt
- Ghee (clarified butter)
- A handful of fresh coriander leaves
- Fresh vegetables such as spinach, kohlrabi, watercress, arugula, zucchini, fennel
Preparation
- Wash the mung beans twice and soak them overnight in plenty of water. Drain the water.
- Heat ghee in a large pot and add the turmeric powder and hing. After a few seconds, add the mung beans and fresh water. Let it cook for about 40 minutes (or use a pressure cooker) and add more water if needed.
- Warm some ghee in a pan and add the chopped garlic, sauté briefly, and then add the chopped ginger. Stir briefly and then add the cumin and coriander seeds, along with any other spices you like, such as cardamom, black pepper, and black cumin (nigella). Add salt and mix the spices into the mung beans.
- Lastly, add the green vegetables (other greens may take a bit longer to cook) and serve the soup with fresh coriander and other fresh herbs.
