Mung Bean Detox Soup
Looking for a detox soup? Look no more! This is the best one I’ve ever had – mung bean detox soup.
For those of you who haven’t had a chance to try mung beans, these glorious green beans are part of the legume family. Since they are quite hard (similar to chickpeas), you will need to soak them first. One trick you should know when it comes to soaking beans is to always use a teaspoon of baking soda. “Why so” you may ask. Well, I’m glad you did ask…You know how sometimes your tummy hurts after eating legumes? If you use baking soda when soaking them, it will not happen. Been there, tried that and know it works. You can find more cool tips on how to soak beans in my other post Why You Should Soak Your Beans Before Cooking.
Your Mung Bean Detox Soup Ready in 30 Minutes
This is the best mung bean dish I have ever tried and it is so easy to make it. After soaking your mung beans, you simply need to get them into the pot together with the other ingredients (check out the recipe below for the full list of ingredients and video for instructions).
One interesting ingredient that maybe you haven’t tried out in recipes yet is hing or asafoetida. Since this is an ayurvedic detox soup, we will not use garlic and onion and hing is the best substitute you can find. You can find hing in stores but look for one that is grey in colour (yellow one has that stinky sulphur smell).
What you should be mindful of during cooking is when to add salt and how to build flavours. You start by adding some salt at the very beginning, middle and end. This is a really crucial process and gives you an understanding of how flavours journey on and fuse with one another. If you join our cooking classes, you’ll get to learn more about it.
It will take some 30 minutes to get a thick, nutrient-rich detox soup. As a final touch, you will stir in lemon juice and sugar to give your mung bean soup a hint of sweetness and a kick of soury lemon. It’s a very flavourful, earthy soup that will calm you down after a busy day at work and cuddle you from the inside.
Mung Bean Detox Soup Recipe!
- 1 cup Mung Beans
- 2 Tbsps Ghee
- 1/2 tsp Hing (Asafoetida)
- 1-2 Fresh Green Chilies, finely chopped (optional)
- 1 tsp Cumin Seeds
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 cm piece of Cinnamon Bark or 1/2 tsp Cinnamon Powder
- 2-3 Cloves or 1/2 tsp Clove Powder
- 8-10 Fresh Curry Leaves, finely chopped
- 1 Tbsp Grated Fresh Ginger
- 1 Tbsp Lemon Juice
- 1/2 Tbsp Jaggery or Rapadura Sugar
- 1 1/2 tsp Salt (or to taste)
- A handful of Fresh Coriander, chopped
- Wash and soak the mung beans in 2 cups of water for an hour (using hot water for soaking will soak up the cooking process).
- Drain the beans, return them to the pot and add 2 cups of fresh water along with the remaining ingredients (except the lemon juice and sugar).
- Boil on medium heat for 30 minutes.
- Add the lemon juice and sugar and give it a good stir.
- Serve garnished with fresh coriander.
GF, NF, DF, VEG, V
Soaking time: 2 hours
Cooking time: 40 mins
Freezer friendly: Yes
This is one of the recipes I’m really grateful for. The soup is fulfilling, and there is a depth of fragrance that is quite extraordinary. It’s like a whole India in a bowl of mung bean detox soup. I hope you will make and enjoy it!
Chef Cynthia Louise xx