Season: Fall, Spring
This mung bean soup is made with sprouted mung beans which increases their digestibility. Soak a cup of whole mung beans overnight, and then drain in the morning. Continue rinsing twice a day until the beans sprout — 2 to 3 days. This will decrease their cooking time by half and be easier for Vata to digest. This soup is full of protein, and vitamin C and B. Add seasonal, local fall vegetables for a delightful and warming dish. Enjoy with fresh hot bread. Yum!
- 2-3 cups sprouted mung (1 cup unsprouted)
- 4 cups water
- pinch of hing
- 1 onion
- 1 medium carrot
- 1 diced green pepper
- 2 teaspoons grated fresh ginger
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 3/4 t salt
- 1 T apple cider vinegar
- 4 T olive oil
- Rinse beans, add water and cook with hing and ginger for 10 minutes
- Blend half, add vegetables and cook for 5-10 more minutes
- Add the rest of ingredients and serve!
Preparation time: 20 minutes (after sprouting)
For Individual Doshas:
Vata: Top with roasted garlic in olive oil
Pitta: Add fresh cilantro
Kapha: Top with black pepper
Learn more with the Institute of Ayurvedic Yoga Therpay. Classes start in September 2015.