1 tbsp oil
1/2 tsp minced garlic
1 1/2 tsp chopped ginger
1/2 tsp mustard seeds
1/4 tsp hing (asefoetida) hard to find so I often leave it out
1 bay leaf
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1 tsp sugar
1 1/2 tsp lemon juice
1 pinch garam masala
salt
Drain mung beans and rinse well. Boil them with the ginger, garlic, and some salt until tender and the beans are broken. It takes about 45 minutes.
Heat the oil in a deep saucepan and add mustard seeds. When they pop add hing and bay leaf. Mix well.
Placed the cooked beans and the cooking water into the saucepan. Add more water to get consistency of soup. Bring to a boil and add all remaining ingredients. Simmer for a few minutes.
This recipe comes from Ayurvedic Medicine. It is highly detoxifying, very nourishing and easy to digest. It also tastes good. As a cleanse you eat only this soup for a few days. You can also eat it for any meal, even breakfast. It is important to make the soup with the exact spices since Ayurveda demands satisfying all 6 flavours in order to support digestion and to avert cravings. This soup should not be used after 2 days of making as it will create the very toxins you want to be rid of.
This soup came to me from Catherine (Homeopath Heilkunst)
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