GREEN MUNG SOUP
Ingredients
1 cup whole green mung beans
2 tbsp safflower oil
5-6 cups water
1 tsp cumin seeds
1 tsp black mustard seeds
1 pinch hing
2 large cloves garlic, chopped
5 curry leaves, fresh or dried
1 small handful cilantro leaves
½ tsp turmeric
½ tsp salt
½ tsp masala powder
method
firstly wash the beans twice and soak overnight in plenty of water. Drain. Add the beans and 4 cups of aterto a soup pot and bring to a boil. Stir beans occasionally to prevent sticking. Cook on medium heat, uncovered, for about ½ hour. Add one more cup of the water and continue cooking for sometime till beans are tender. Set aside. Heat the oil in a small pan or frying pan until medium hot, then add the mustard seeds, cumin seeds and hing. When seeds pop, stir in the garlic and brown lightly.
Add the curry leaves, cilantro, turmeric and masala powder. Mix quickly. Stir this spice mixture into the soup. Add the salt, and rest of all the water depending upon how thick soup you wanna make.bring to boil for couple of minutes and serve.
Medicinal value
It is sweet and astringent with cooling energy. This is high protein combination and an energizer when used with roti or rice. It is light to digest and balances all the three doshas. It is also helpful in indigestion. Using a hing into this helps the gas-creating effect of the beans. Ayurveda believes this preparation good for fever and any ophthalmic problems.
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