Spiced Mung Bean Soup

Mung bean soup is one of my all-time favorite soups. This delicious soothing, easy to digest soup is perfect for warming your body on cold fall or winter days, especially heaped with lots of ghee.

Mung bean soup is the perfect meal for the time when you are not very hungry, but just in the mood for a hot bowl of good soup. Also, it is highly detoxifying and helps balance a haywire body, thus serving as a great recipe when you are down with cold, flu or fever or have digestive issues.

Green un-husked mung beans (with their outer skins intact) are light in nature and mainly balance Kapha. The spices help balance Kapha and Vata and the ghee aid in igniting the digestive fire and balancing Pitta dosha.

Interestingly this recipe has its origin in the Charak Samhita, one of the oldest treatise of Ayurveda written in 3000 B.C, where it is known as 'mudga yusha'. 

Benefits of Mung bean soup:

The green variety of mung beans is the best among all the varieties of pulses used for cooking soups.  Mung beans are light in nature, astringent and sweet in taste, cold in potency.

Dosha effect: Mung beans are ideal for pacifying the vitiated Kapha and Pitta doshas, but do not aggravate Vata excessively. 

Ghee helps in balances Pitta and Vata doshas and the spices balance the Kapha dosha. Mung bean soup can thus be used in all Dosha types.

It is effective in all kinds of fevers as it stimulates digestive enzymes, aids digestion and restores strength and vitality. This soup can also be used after any of the Panchakarma (Ayurvedic detoxification) procedures and any other natural detox routines.