A highly nutritious recipe which detoxifies, kindles digestive fire and sharpens the mind. It promotes weight loss, reducing swelling and water retention. Eat only mung bean soup for 3-7 days and nothing else! You can eat as much as you need to satisfy your appetite, once the previous meal has digested (leave 3-4 hours between each meal). Mung beans are available from health food shops, Indian grocers and sometimes supermarkets. They come in green or yellow varieties. Green is more detoxifying. Make up a fresh batch for each day, reheating only as much as you need for each meal so the meal is as full of ‘prana’ (energy) as possible. A food thermos works very well if you don’t have a kitchen at work. Try not to use a microwave!
Mung beans are less gas-producing than other beans, help remove toxins from the body (including heavy metals!) and stimulate the digestive fire. This dish will balance all threedoshas. The following soup recipe is highly nutritious and naturally detoxifies the body. It works by cleansing the liver, gall bladder and vascular system of any ama (undigested toxins).
- 400g mung beans (whole green or split green or yellow);
- 2 litres water;
- ½ tsp. turmeric powder;
- 2 pinch asafoetida;
- Lime or lemon juice;
- fresh root ginger
- 2-3 cloves garlic
- an inch of fresh root ginger
- 1 tsp. cumin seeds 1 tsp. coriander seeds
- rock salt or herb salt. Makes 5 generous portions
Wash the mung beans and soak for at least four hours or overnight. Heat ghee or olive oil in a pan and add teaspoon of turmeric and 2 pinches asafoetida (to prevent gas). Sauté for a few seconds then add the beans, fresh water and fresh root ginger. For one part soaked mung you need about four parts of water. Simmer for 30-40 minutes adding more water if necessary, until beans are soft. In a pressure cooker this takes 8 minutes once the vessel has come to pressure. You can then turn off the heat and leave the pot to cool for a further 10 minutes before opening it. Once the beans are cooked, heat ghee or olive oil in another pan, add 2-3 cloves chopped garlic (if you wish) and sauté lightly for a minute until soft. Add chopped fresh root ginger, then one teaspoon of cumin and coriander seeds plus any other herbs or spices (except chillies) eg: cardamom, black pepper, cumin seeds and briefly sauté. Add these sautéed spices plus some rock salt into the beans and simmer for a further few minutes. Serve soup warm with a squeeze of lime juice and some fresh coriander leaves, finely chopped. You can also add green leafy vegetables, pumpkin, leeks, courgette, fennel, parsley, mint, coriander, or basil for variety. You can also add 1 tsp. of ghee or – if you are vegan or do not like the taste of ghee – 1 tsp. of an omega 3/6/9 oil. Omega oils should be added to food after it has cooled down a bit, as these oils are not heat stable and thus also not suitable for cooking.