This Mung Bean Soup recipe is
used to clear even the most chronic, troublesome
digestive issues and used to enhance overall health
and vitality. This dish can be eaten daily (from
1 day to 1 week is common) to rid the body’s
deep tissues of harmful residue. Instead of just
fasting on the soup in a crisis, I see the best
results from those who use the Mung Bean Soup on
a regular basis. The most effective means of this
method is to eat the Mung
Bean Soup every other day until
you achieve the energy level and digestive capacity
you are seeking to achieve. This dish has
helped many chronic and acute ailments such as allergy,
asthma, arthritis, excess weight and degeneration
and the many conditions that result from toxins
(aama). This recipe is excellent for cleansing and
healing chronic digestive issues (such as low appetite,
constipation, acidity, loose motions, gas, abdominal
distention, etc.). Remember: This is a cleansing
diet, so use it for clearing toxins, not for building
strength. Using it every other day is a means to
remove toxins quickly but also to rebuild strength
on the days between by eating a regular diet of
Best Results: For each meal eat
only this soup (nothing else) the entire day. Do
this every other day. On a day that you feel tired
and depleted then you should rebuild with other
nourishing foods and continue this Mung Soup the
next day or so, remember this is a cleansing diet
so be careful not too cleanse too much too often
or you can become depleted. Ayurveda is based on
balance, not extremes, be consistent and steady
in this practice, not extreme and variable. On the
alternate days in between mung bean soup, eat your
regular foods (be sensible to avoid red meat and
other difficult to digest foods like white refined
sugar and cold food/cold drinks, see attatched:
“Secrets of the Ayurvedic Diet” handout).
If you don’t have all of
the below ingredients it is fine to make minor
substitutions until you can get the listed ingredients.
The important thing is that you are consistently
using this recipe and not
ever eating after the sun begins to set.
When the sun Begins Setting, put down your plate
and stop eating. This will make a Tremendous
difference in your energy level. When the abdomen
is clear from sticky residue and the appetite
is strong on a daily basis, then you will experience
abundant energy and awaken in the early morning
with no sluggishness, sharp intellect and enthusiasm.
This is well worth the effort. Surprise everyone
with your new radiance!
Be disciplined and achieve excellence.
Most effective meal routine:
Every other day, eat only this soup. On the
alternate days between soup-fasting, eat your
regular foods (be sensible).
amount of mung bean soup, just enough to coat
the stomach and get you going, 3/4 of a cup
of Mung Bean Soup is plenty).
late morning, have a sufficient amount of Mung
Bean Soup as a meal. Your appetite will most
likely be sharp from not eating at night, but
let the lunch meal will be the biggest, so don’t
overeat at brunch. It is a myth that breakfast
is the most important meal, the truth is that
eating in the mid-day and not at night is the
most important meal plan.
sure to Sit and Relax and eat a significant-sized
meal of Mung Bean Soup for lunch. This is your
last full meal of the day. You can have this
large lunch meal anytime before or around 2
p.m. (the metabolism naturally slows down after
attention here, this is Very Important). Eat
a very small portion of Mung Bean Soup well
before dark, Never eat a significant amount
of food at this point on any day. It will not
digest completely and your body will take on
a sticky residue because of it. This is the
residue that adds up to create blockages in
the organs (lack of energy and stress).
You will benefit greatly by having the least
amount of soup you can get by on at this point
in the day. Or on alternate days when having
your usual foods, in the late afternoon start
having, for example: only herb tea, or diluted
fruit juice (1/2 water:1/2 juice), or very light
soup (no dairy, no protein), or very light salad
(no dairy, no protein).
This is where the rubber hits the road. This
is where you must focus on your goal of waking
up the next day with abundant energy and creativity
in the morning by not eating much at night and
relax your mind, your tensions will definitely
come up here (anxiety, frustration and impatience).
By mastering your primal urges, like hunger
(not suppressing but relating in an awakened
way: relaxed and informed) you will gain mastery
over your body and mind. This is what brings
a healthy sense of pride (Vajra Pride) and the
ultimate state: Peace of Mind. Remember: Practice
makes perfect. You can do this.
This recipe makes About 4 Servings.
If you shop in stores that don’t normally
sell Mung Beans (or Moong), then substitute
Lentils (or even split peas), but only until
you can get Mung Beans. Usually you can find
them on the Ethnic Foods Isle or definitely
at an Indian or Middle Eastern Grocery Mart.
There is a significant difference between the
two beans, but don’t let this stop you
from using this Powerful recipe.
put all contents (beans, water, oil, spices,
salt) in the pressure cooker and cook until
Making the Beans
1 cup Green Mung Beans - soaked overnight. Soaking
is optional when using a pressure cooker, though
soaking is always helpful. Rinse the beans two
to three times when soaking them to remove unwanted
materials that are released during soaking and
add new water each time.
5 cups water
1 tsp. salt. Put beans, water and salt in the
pressure cooker. Cook by the guidelines of your
individual pressure cooker. For most pressure
cookers: heat the beans/water/salt until the
pressure cooker whistles and then reduce the
heat to medium/low, cook until it whistles again
and then turn it off. Let the pressure cooker
sit for about 15 to 30 more minutes. Before
you open the pressure cooker, the steam pressure
must be released via the steam valve (carefully),
read your pressure cooker instruction booklet
for the safe method of releasing the remaining
Making the Herb Sauce
(see list of ingredients below)
1) Heat the oil on medium high,
in a large/deep saucepan, (never use aluminum
in the kitchen, always stainless steel or copper),
when hot add the Mustard seeds. When Mustard
seeds pop, add Hing (Asefoetida) and Bay leaf.
2) Place the pressure cooker contents into the
saucepan of oil/mustard seeds, add the additional
2 cups of fresh water.
3) Bring to a boil and add all remaining spices
(see below). Simmer in the saucepan for a few
more minutes. Be sure you have cleaned the skin
off of, and finely grounded the ginger root
and a clove of garlic. It is perfectly acceptable
to use powdered herbs instead of fresh (not
everyone wants to take the time to cook from
scratch, no problem, you will still receive
excellent results with dried herb powders).
Ingredients for Herb Sauce:
2 cups Water (never use tap water,
always purified or spring)
1 tbs. Sunflower oil (may use ghee or sesame
1/2 tsp. Mustard seeds or powder (can use ground
1/4 tsp. Hing – Asefoetida (use only 1/8
if you are sensitive to heating spices) (if
you have no Hing/Asefoetida, can use Black Pepper)
1 Bay Leaf
1/2 tsp. Tumeric
1 tsp. Cumin powder
1 tsp. Coriander powder
1 and 1/2 tsp. Ginger – chopped root (or
1 tsp of dried powder)
1/2 tsp. Garlic – chopped (optional for
those avoiding garlic : can substitute pipili
or black pepper or garam masala ) (garlic is
excellent for immune disorder, skin problems,
anxiety, metal toxicity)
1 tsp. salt (or to your taste) (sea salt, rock
salt or black salt is far better than “iodized
1 and 1/2 tsp. lemon juice
1 tsp. raw cane sugar (brown rice syrup or other
sweet can be used, the nature of this Mung Bean
Soup is to relieve sugar sensitivities by ridding
the tissues and organs of bacteria and toxins
(aama) that cause allergy)
1 pinch Garam Masala powder (from the store,
or recipe at end of page)
Preparation Time: 45 minutes. You must cook
longer if not using a pressure cooker: at least
twice as long and you must soak them the night
before to ensure the beans break down completely.
Beans must be soft and not grainy, they must
lose their shape, otherwise they may give you
gas or dehydrate you and not give you good energy.
When prepared correctly (cooked until thoroughly
soft and with spices) this recipe gives energy
and is highly nutritious.
If you are highly sensitive to heating spices
you can reduce the amount of the heating spices
for now. Later, when your system begins to clear
toxins, your sensitivities will lessen and you
can follow the recipe.
Garam Masala Preparation (Roast lightly and
store in an airtight container)
Cardamom (1 part, i.e. 1 tbsp)
Clove (2 parts, i.e. 2 tbsp)
Cinnamon (2 parts, i.e. 2 tbsp)
Black Pepper (2 parts, i.e. 2 tbsp)
Be consistent in your use of Ayurveda
and great changes will come. Enjoy your good
With Great Respect, my elaboration
of this healing recipe has been adapted from
the teachings of Dr. Smita Naram.
Disclaimer: These statements have not been evaluated
by the Food and Drug Administration. None of
this information is meant to diagnose, treat,
cure or prevent any medical conditions or disease.
Ayurveda is a spiritual tradition of wellness
and longevity meant to educate about foods (herbs/supplements),
and meditation. This information is not meant
to replace or in any way substitute for medical
advice. For medical advice consult a licensed
allopathic medical physican.