• Briya Freeman

Healthy Green Mung Bean Soup



“Here's to responsibility, twice a week.',”

Stephenie Meyer


These green mung bean is a favourite in my kitchen at spring, and considered the queen of legumes in Ayurveda: it is light, easy to digest, nourishing, detoxifying, and provides a calming, clarifying and healing (sattvic) effect on the body-mind. Mung beans are a great choice for those looking to lose winter weight. They are high protein and low in calories, helping you feel strong and satisfied from your meal.


An Ayurvedic cleanse is unique as it is designed to help release and heal from anything that has become stagnant over the winter, to boost the metabolism, restore cellular intelligence , boost immunity for the season to come, and prevent spring health challenges like low energy fatigue and allergies -- all without making you feel deprived.


The only trick to this dish that you need to actually TASTE them to make sure that they are spices the way you like it before serving. This will make all the difference between torturous diet food and a healthy, satisfying masterpiece.


Ideal for balancing pitta and kapha types; those on a vata-balancing diet may want to favour yellow dhal or pair with vata-balancing spices.


Green Mung Bean Soup

  • 1 cup green mung beans

  • 3 cups water

  • ½ to 1 inch ginger root, chopped

  • 1 tablespoon ghee

  • ¼ teaspoon coriander powder

  • ¼ teaspoon cumin powder

  • ¼ teaspoon whole cumin seeds

  • ¼ teaspoon mustard seeds

  • ¼ teaspoon turmeric powder

  • ¼ teaspoon hingvastak (optional)

  • 1 pinch asafoetida (hing)

  • ¼ teaspoon mineral salt to taste

  • ½ cup assorted vegetables such as kale, chard, carrots, leeks, etc (optional)

  • Cilantro and lime to garnish (optional)

Directions:

  1. Soak mung beans 4–6 hours or overnight if possible.

  2. In a saucepan over low-medium heat, sauté the cumin and mustard seeds in the ghee until they pop. Add the ginger root and all the other spices. Stir together until the aroma is released and smells nice.

  3. Drain the beans and stir them into the spice mixture. Add water and vegetables (optional) and cover. Simmer covered for 30 minutes or until mung beans are soft but still hold their form.

  4. Optional to garnish with fresh cilantro, a squeeze of lime, or an extra spoonful of ghee.


Enjoy this dish on it's own over rice or quinoa, or paired with flatbread.


Inspired by my friends at Banyan Botanicals


About the Author

Briya (Rachel) Freeman facilitates courses in meditation, ayurveda and modern spirituality. She is passionate about exploring the potentials of human consciousness in a way that respects, unites and transcends global culture and tradition.

Briya is a long-term student of Berdhanya Swami Tierra, a female mystic and shaman of South American origin. She also holds studies in ayurveda at Anjali School of Ayurveda (Kerala, India) and a Bachelor’s degree in Commerce from the University of Ottawa. She is the creator of Ayurveda for Vibrant Living, a practical exploration of the fundamentals of the science of self-healing. She can be reached at briyafreeman@gmail.com or at briyafreeman.com

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