Photo: Chef Cynthia Louise
Detox Mung Soup Recipe by Chef Cynthia Louise
This is an Ayurvedic healing dish that your body will be grateful for. The earthy flavor which comes from the mung beans is lifted to a new dimension by a spice bomb that will spread intoxicating aromas all over your kitchen and make you feel like you are in India.
I love this recipe because I feel my body appreciates the care it gets through this soup, and it’s ridiculously easy to make. You'll have to keep your eye on one thing though. If you notice the water is evaporating fast and the spices are not strong enough, just add more (a little at a time).
It will be fine if you cook the soup on super low with the lid on.
To get the full experience, I'd like you to grab a chair, sit next to the stove while the soup is cooking, take a few deep breaths and properly receive the energy and care you are about to give to your body.
- Makes: 3 Servings
- Prep Time: 45 Minutes (Legumes to be soaked overnight)
- Freezer-Friendly: Yes
Ingredients:
- 1 cup dried mung beans, soaked overnight in 500ml water
- 4 cups water
- 1/2 tsp hing or asafoetida
- 1-2 fresh green chilies, finely chopped (optional)
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 1.5 tsp turmeric powder
- 1/2-inch cinnamon stick
- 2-3 whole garlic cloves
- 8-10 fresh curry leaves, finely chopped
- 1 tbsp grated fresh ginger
- 1 tbsp lemon juice
- 1 tbsp coconut sugar
- 1.5 tsp salt, or to taste
- A handful of fresh coriander, chopped
- 100ml of #LOVE
Method:
- Drain the mung beans, rinse well and add them to a pot together with all the remaining ingredients.
- Cook on low-medium with the lid on for about 45 minutes.
- Top with the fresh coriander and enjoy!
