Mung Bean Soup, a Cleansing diet, Vata: July 10th, 2009

An ‘Oily’ friend of mine sent me a recipe for an all-dosha balancing Mung Bean soup and I made it and it was okay taste wise but I didn’t feel it was quite ‘right’, for me at least. I need to satisfy my Vata-type constitution or I can end up too nervy so I decided to experiment. So this is what I came up with:

2 cups of Moong dhall  soaked for a few days (for digestibility) with changes of water in between.

Rinse off dhall. Cook with about an inch or so of water to cover together with some leaves of seaweed, or sprinkles of dulse, and 3 chopped celery sticks, 1 bunch of parsley, a bunch of small turnips chopped, a beetroot chopped, a can of tomatoes or equivalent fresh, a small knob of ginger, 1/4 tsp of fenugreek seed and fennel seed. Goes without saying to use organic or bio-dynamic ingredients. I choose not to use garlic or onion.

I cooked it for a few hours till soft/mushy.

Then I fried up the following spices in a spoon of organic coconut oil, over low heat. Watch out that you do not overfry the spices.

1 tsp of black mustard seeds till they pop. Add 1/2 tsp of cummin powder and turmeric powder. Add 1 and half tablespoon of organic tomato paste. Stir a few times and then add to the mung bean mixture.

Some may want to omit the tomato or to add garlic. I found this SITE on the internet that was a fount of useful basic info that I already knew. So to avoid stating the same thing over again use the link provided. I found that his suggestion of doing the mung bean soup routine only every other day or as needed was something that I’d found out for myself from experience.