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Mung Bean Soup Recipe

Green Mung Bean Soup BENEFITS In Ayurveda, Mung Bean Soup has a magical and powerful effect! It helps to balance all 3 doshas. Its spices are part of the medicinal quality of this delicious and nourishing soup. When combined with certain sharp and penetrating herbs, the blocks created by Aam (toxic mucus that lodges in the body over time due to poor diet, lack of exercise and wrong lifestyle) are broken and flushed out of the body. In the same way that a gun is able to shoot through objects and break them, some herbs and spices have this effect, especially when combined with the mung bean. INGREDIENTS 1 cup whole green Mung beans - soaked overnight 2 cup water + 1/2-1 to taste tsp. salt- to cook beans in pressure cooker 2 cup water - to achieve the soup 1 tbs. Sunflower oil or ghee 1/2tsp. Mustard seeds * 1/4tsp. Hing (known as Asafoetida in the West)* 1 Bay leaf 1/2tsp. Turmeric 1 tsp. mixed Cumin and Coriander Powder * 1_ tsp. Ginger - chopped 1/2 tsp. Garlic - chopped 2 tsp. Or to taste Salt 1_ tsp. Lemon juice 1 tsp. raw Sugar cane (optional) Preparation Time: 45 minutes *you can double the amount of these spices if you want to add more taste METHOD OF PREPARATION Soak the mung beans overnight in water. Clean and finely grind ginger and garlic. Drain the mung beans, wash them two times and cook in a pressure cooker with the indicated amount of water until tender. It takes around 25 minutes, according to your pressure cooker. (The beans have to be broken.) If you use a regular pot, it will take 40-45 minutes for the beans to be fully cooked. Heat the oil or ghee in a large deep saucepan and add mustard seeds. When mustard seeds pop, add hing, bay leaf, turmeric, cumin, coriander, ginger and a pinch of black pepper. Mix well and do not allow to burn. Place the cooked beans with the fresh water and the remaining ingredients into the saucepan. Bring to a boil then simmer for a few minutes more. Add Lemon and Enjoy! MUNG BEAN SOUP CURE: It is beneficial to fast on Mung Bean Soup. One can start, depending on the amount of Aam in the body, with 3-5 days of fasting only on Mung Bean Soup. Then add cooked vegetables like pumpkins and squashes, and leafy greens for two days. Finally, add rice for the next two days. And then return to your normal diet. You can also do mung soup fasting for half a day if you feel you have eaten something very heavy. Your next meal could be mung bean soup and even that is beneficial to give the body a rest and eliminate unwanted toxins.

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