rejuvenating mung bean soup

The word ‘mudga’ in Sanskrit means that which brings happiness - and in this case - happiness comes to your digestion. Green mung bean is rich in iron and potassium and when eaten as a soup it is regarded as a rejuvenative and herbal medicine in Ayurveda.

ingredients:

1 cup whole green mung beans

1 tsbp ghee

1 small onion - diced

2 tsp minced / grated ginger

1 split green chili

1/2 tsp cumin seeds

6-8 curry leaves

1 tsp ground: coriander, fennel, black pepper

6-8 cups of water

1 potato - diced into bite sized pieces

sea salt to taste

fresh cilantro

lemon juice to taste

method:

wash the mung beans in 2 changes of water. soak for at least 4 hours or overnight if possible for optimal digestive benefits. discard the soaking liquid and rinse.

heat ghee in a large saucepan. add the cumin seeds and fry for 30 seconds. add the onion, ginger and chili - sauté for 3-5 minutes - stirring often. add the ground spices - sauté for 30 seconds.

add the mung beans and stir to coat to absorb the spices. add 6 cups of water and 1 tsp of salt. bring to a boil then lower the heat, cover and cook for 15 minutes.

remove the lid and add potatoes. cook covered for another 15 minutes or until potatoes are fork tender.

turn off the stove, stir in lemon juice from half of a lemon and a generous handful of cilantro. spoon into a bowl, add extra black pepper and a spoonful of ghee.

enjoy