This soup is used in Ayurvedic medicine as a slow and gentle detox for the body. It will promote weight loss and can be used for healing the pancreas and reversing diabetes. Vegetables may be added to make a complete meal.
1 cup whole green mung beans (soaked overnight)
2 cups water for cooking mung beans
2 cups water for soup
1 tbs ghee* or coconut oil
1/2 tsp black mustard seeds
1-2 pinches asafoetida powder (Indian spice called hing)
1 bay leaf
1/2 tsp turmeric
1 tsp mixed cumin and coriander powder
1 1/2 tsp fresh ginger, chopped
1/2 tsp garlic chopped
2 or 3 pieces of Kokum* (available in most Indian food stores)
2 tsp sea salt
Drain the mung beans, place in a large pot with 2cups water with the ginger and garlic to cook on medium heat for 45 minutes or until tender (the beans have to be broken). Heat the ghee or oil in a large deep saucepan, add mustard seeds. When the seeds start to pop, add the hing, bay leaf, turmeric, cumin, coriander and a pinch of black pepper. Mix well and be careful not to burn. Place the cooked beans with the second 2 cups of water and remaining ingredients into the saucepan. Bring to a boil then simmer a few minutes more. Enjoy!
*ghee is a clarified butter known for it’s health benefits and can be found in health food stores and some grocery stores (such as Whole Foods). To clarify butter…just melt the butter on low in a small container, then let it sit and separate. Skim the top white blobs off…then pour the golden (good) butter off, and spoon/skim the rest off…you just don’t want to get the white milky stuff that sits on the bottom. You can do a whole bunch of this butter (ghee) because it keeps (like olive oil)…now that the part of the butter that causes rancidity is gone!
[ HEALTH NOTES ]
The botanical name is Garcinia indica. Kokum is a deep purple fruit that is very similar to mangostee. The tree is native to the western regions of India, and seeds and bark of the root are used in Ayurvedic preparations, since they offer a myriad of health benefits.
Dried Kokum fruit rinds are widely used in cooking, as they impart a sweetish-tangy flavor to the food. The fruits contain citric acid, acetic acid, malic acid, ascorbic acid, hydroxycitric acid and garcinol. The fruits contain rich amounts of anti-oxidants that bind with free radicals and prevent oxidative damage to body cells. They also promote cell regeneration and repair.
Kokum is known to strengthen the cardio-vascular system and stabilize liver function.The hydroxycitric acid present in the fruit fights cholesterol and curbs lipogenesis, thus aiding weight loss.
A unique aspect of mung beans is that, because they have a cool energy, they are detoxifying and help neutralize acids. Mung beans are a highly nutritious blood purifier. By neutralizing toxins throughout the body, they are able to calm the mind, relieve hypertension, clear the accumulation of excess cholesterol and other lipids from the veins and arteries of the body, and promote the healing of all diseases. Unlike fruit or vegetable fasts, which are also cooling, but lack the denser nutrients, a diet high in mung beans achieves a more balanced detoxification without aggravating any nutritional deficiences.
Mung Bean Soup for Cleansing
The ayurvedic detox thing is not easy. They don’t do things fast. To do it the right way, you need 60 whole days. But they have a point. The body is like your child, no point hurrying it; it is best to go with the flow, to let things balance out gradually.
Ayurvedic healers recommend paying special attention to your diet to avoid overtaxing your digestion and to enable purification to occur easily and completely.
Along with the soup, you also need to follow a routine of sleep, exercise and massaging. And then there is the eating habit you need to follow, of never skipping a meal and eating slowly, chewing each morsel.