zondag 29 juli 2012


Dit recept is de basis van de mungbonen-detox die ik momenteel doe. Lees meer op: ayurvedicyogi.com
  • 400g mung beans (whole green or split green or yellow but green is best
  • 2 litres water
  • ½ tsp. turmeric powder
  • 2 pinch asafoetida or Hing (from Indian stores, health shops or large supermarkets
  • Lime juice
  • 2/3 tsps of fresh root ginger
  • 2-3 cloves garlic
  • Half an onion
  • Ghee (See Recipes page) or olive oil
  • 1 tsp. each of cumin seeds and coriander seeds and other spices as per your taste
  • rock salt or herb salt
Wash the mung beans thoroughly and then soak them either over night or for at least four hours before cooking. Heat ghee or olive oil in a pan and add a teaspoon of turmeric powder and 2 pinches asafoetida (to take the gas quality out of the beans). Sauté for a few seconds and then add the soaked beans, fresh water and some fresh root ginger. For one part soaked mung you need about four parts of water. The amounts given above will make 5 generous portions. Leave to bubble away for 30-40 minutes and add more water if necessary. Continue to cook until all the beans are soft and broken up.
Once the beans are cooked, heat some ghee or olive oil in another pan, add 2-3 cloves of chopped garlic and half a chopped onion and sauté lightly for a minute until soft but still aromatic. Now add some finally chopped fresh root ginger. Next add one teaspoon of cumin and coriander seeds plus any other herbs or spices (except chillies which are too heating), such as cardamom seeds, black pepper, black cumin seeds etc. and briefly sauté. Add these sautéed spices plus some rock salt into the mung beans and continue to simmer for a further few minutes. Don’t add salt in the beginning, as this makes the beans tougher and they therefore take longer to cook. Serve the soup warm with a good squeeze of lime juice, and some fresh coriander leaves, finely chopped and stirred into the soup.    If you feel like a little variety, you can also add green leafy vegetables, pumpkin or courgettes. You can also blend the soup for a better consistency and flavour.

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