Ayurvedic Detox: Moong Bean Soup
- Number of Servings: 10
Ingredients
~3 tablespoons olive oil2 cups dry moong beans2 litres fresh water3 cloves garlic, chopped1/2 onion, chopped2-3 teaspoons fresh root ginger1 teaspoon coriander seed1 teaspoon cumin seed1/2 teaspoon turmeric2 pinches asafoetida (hing)
Soak the moong beans overnight or for 3-4 hours.
In a large pot, quickly sautee turmeric ans asafoetida in 2 tablespoons of olive oil. Pour in water, soaked moong beans, and half the alotted ginger. Leave to simmer for 30-40 minutes. After 30-40 minutes, add more water if necessary.
In a separate pot, sautee garlic, the rest of the ginger, and the garlic in 1 tablespoon of olive oil until soft. Add the cumin and coriander seed, sautee a bit more, then add to rest of the soup. Turn off the heat, and let simmer for 10-15 more minutes.
Serving Size: Makes 10 1-cup servings, or 5 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user GENEVIEVE34.
In a large pot, quickly sautee turmeric ans asafoetida in 2 tablespoons of olive oil. Pour in water, soaked moong beans, and half the alotted ginger. Leave to simmer for 30-40 minutes. After 30-40 minutes, add more water if necessary.
In a separate pot, sautee garlic, the rest of the ginger, and the garlic in 1 tablespoon of olive oil until soft. Add the cumin and coriander seed, sautee a bit more, then add to rest of the soup. Turn off the heat, and let simmer for 10-15 more minutes.
Serving Size: Makes 10 1-cup servings, or 5 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user GENEVIEVE34.
Nutritional Info Amount Per Serving
- Calories: 137.4
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 12.9 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 13.1 g
- Protein: 19.4 g
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