Mung Bean Soup Recipe
Serves 4
1. Soak whole mung beans (buy them HERE) overnight in water and rinse in the morning.
2. Heat 4 tablespoons Ghee (preferably organic and made from grass fed cow's milk) on medium heat.
3. Add 4 tsp mustard seeds to ghee.
4. Once mustard seeds pop, add 2 tbs per mild curry powder (find the description for how to make this just below) and stir for about 45 seconds to lightly toast the spices. .
***This powder is a mixture of turmeric powder (1/2 cup), coriander (1/2 cup), cumin (1/2 cup), fenugreek( 1/16 cup), black pepper (1/8 cup), ginger powder (1/8th cup) and asofoetida (1 tsp) at a ratio of 8:8:8:1:2:2:1/8 . You can play around with this and add other spices as well such as ajawan, fennel, cardamom, clove, kokum, or others. So if you want to make a big batch you could use 2 cups of turmeric, 2 cups of coriander, 2 cups of cumin, 1/4 cups of fenugreek, 0.5 cups of black pepper, 0.5 cups of ginger powder, and about 1 tbs of asofoetida.
5. Once spice mixture is very slightly toasted add 2 cups of soaked mung beans and stir.
6. Once mung beans are slightly toasted add 6-8 cups of water, depending on your desired level of "soupyness," and bring to a boil.
7. Once boiling, turn the temperature down to low, cover, and simmer for 45 min - 1 hr.
8. Remove from heat and salt to taste (Ideally with Himalayan or sea salt).
Note - This recipe can be adjusted by adding vegetables for the last ~15 minutes of cooking. It can also be turned into kichadi by adding rice and vegetables to the last 20 minutes of cooking. If adding, rice be sure to use enough of water to cook both beans and rice. The picture at the very bottom of the page is a soupy kitchari using split and skinless mung dal and basmati rice.
1. Soak whole mung beans (buy them HERE) overnight in water and rinse in the morning.
2. Heat 4 tablespoons Ghee (preferably organic and made from grass fed cow's milk) on medium heat.
3. Add 4 tsp mustard seeds to ghee.
4. Once mustard seeds pop, add 2 tbs per mild curry powder (find the description for how to make this just below) and stir for about 45 seconds to lightly toast the spices. .
***This powder is a mixture of turmeric powder (1/2 cup), coriander (1/2 cup), cumin (1/2 cup), fenugreek( 1/16 cup), black pepper (1/8 cup), ginger powder (1/8th cup) and asofoetida (1 tsp) at a ratio of 8:8:8:1:2:2:1/8 . You can play around with this and add other spices as well such as ajawan, fennel, cardamom, clove, kokum, or others. So if you want to make a big batch you could use 2 cups of turmeric, 2 cups of coriander, 2 cups of cumin, 1/4 cups of fenugreek, 0.5 cups of black pepper, 0.5 cups of ginger powder, and about 1 tbs of asofoetida.
5. Once spice mixture is very slightly toasted add 2 cups of soaked mung beans and stir.
6. Once mung beans are slightly toasted add 6-8 cups of water, depending on your desired level of "soupyness," and bring to a boil.
7. Once boiling, turn the temperature down to low, cover, and simmer for 45 min - 1 hr.
8. Remove from heat and salt to taste (Ideally with Himalayan or sea salt).
Note - This recipe can be adjusted by adding vegetables for the last ~15 minutes of cooking. It can also be turned into kichadi by adding rice and vegetables to the last 20 minutes of cooking. If adding, rice be sure to use enough of water to cook both beans and rice. The picture at the very bottom of the page is a soupy kitchari using split and skinless mung dal and basmati rice.
