Detoxifying Green Mung Bean Soup

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This is an excellent soup to detox and revitalize the body, helping to remove toxins and stagnated foods. It effectively rekindles digestive fire, reduces swelling and water retention, and cleanses the liver, gallbladder and vascular system. It helps to lose weight and relieves digestive problems, bloating and body ache.

 

The green mung is preferable to the yellow split mung as the outer green skin is rich in minerals and has a cleansing action on the digestive tract.

Makes 2-3 bowls

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The basic soup

100g green mung beans, thoroughly washed, and then soaked overnight, or at least 4 hours before cooking

Half teaspoon ground turmeric

1 litre water

Rock salt to taste

1 rounded tablespoon chopped coriander

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Basic flavoured oil (tarka)

1 tablespoon of oil (coconut, rapeseed or ghee)

A quarter teaspoon cumin seeds

A quarter teaspoon ground coriander

 

In a saucepan, add the water and the soaked, washed mung beans, and heat to simmer gently. Add the turmeric and continue to simmer for 30-40 minutes until soft, adding more water if necessary.

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Once the beans are cooked, heat a little ghee or oil (coconut or rapeseed is good) in a small saucepan, then add the cumin for 30 seconds, then the coriander for 20 seconds, until aromatic. Be careful not to over heat the oil otherwise the spices will burn. Stir into the bean soup and add salt to taste.

Add some green leafy vegetables or carrots and cook until tender.

Enjoy!

 

The strong three-day fast… The Ayurveda detox

Eat a bowl of this soup with some simple steamed green leafy veg for breakfast, lunch and dinner for 3 to 5 consecutive days. Eat only if you feel hungry and the previous meal has been completely digested. You will be nourished and toxins will be released

 

Extract from Anjum’s ‘Eat Right for your body type’