Green Mung Dal Soup Recipe

With all of the emphasis on split mung beans, it may come as a surprise to some that Ayurveda highly regards whole mung beans. Green mung dal is a simple and nourishing food for all constitutions, but the dry and rough qualities found in the skin of green mung beans can aggravate Vata. This is why split mung beans are generally recommended--they are much easier to digest. However, with the right preparation, anything can be made more digestible and balanced! This is why I recommend consuming green mung in the form of a soup. Soups are friendlier to Vata because it brings a smooth and easy-to-digest quality to the dish. The blending of all the ingredients is much easier on the digestion as all the ingredients become one essence. Green mung soup is an excellent choice for Pitta-types for its cooling qualities. A powerful antacid--green mung is traditionally recommended to treat Pitta digestive disorders, especially those related to acidity. 

1/2 cup whole mung beans
5 cups water
3 tbsp ghee
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin seeds
1/2 tsp fennel seeds
5-6 fresh curry leaves
2tsp Mum's Masala
2tsp Soma Salt
1 lime
optional: slice of ginger
optional: black pepper
optional: green chili

Preparation: Soak overnight. Add ghee and spices to pot until aroma is full. Rinse mung beans thoroughly and add to the pot. Coat the beans with spices and ghee, then add 5 cups lukewarm water. Bring to a boil for 5 minutes. Cover and cook until beans are soft--they will likely break apart to some degree. Once cooked, add soup to a blender and blend to desired consistency. Add more water if needed. Before serving, squeeze lime into the soup--this is essential for bringing all the flavors to life and also aids digestion. 

Alternatively, a pressure cooker can be used. Once cooked in the pressure cooker, warm ghee and spices in a separate pot and add the cooked beans to the pot, with additional water if necessary. Boil the spices with the beans for a few minutes and then blend. 

Serves 2. For a more nourishing meal, serve with white basmati rice and roti.