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Preparation in time: |
3 days to sprout mung,
30 minutes 1 your to make the soup
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-Vata, -Pitta, -Kapha
-Vata, +Pitta, -Kapha
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- 2 to 3 cups sprouted mung beans
- 2 to 3 cups vegetables, chopped (broccoli, carrots, greens, sprouts, green beans or asparagus work well)
- 1½ tablespoons ghee or olive oil
- 1 to 2 inches of garlic, or fresh ginger root, peeled and chopped finely
- 1 to 3 cloves crushed (omit if Pitta is high)
- ½ to 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ to 1 teaspoon turmeric
- ½ teaspoon fresh ground black pepper
- 2 to 3 bay leaves
- 1/8 teaspoon each of fennel seed, hing, cinnamon, and cardamom
- ½ cup fresh coriander leaves, chopped
Garnish: coconut and more chopped coriander leave
In a pressure cooker, cook sprouted mung for about two minutes after reaching full pressure, or cook the beans in water in a covered saucepan until soft. Using the cooking water, puree mung in blender. Set aside. In soup pot, warm ghee or oil. Add spices and toss until coated and their aromas emerge. Add chopped vegetables to spices and oil and toss until coated. Stir for two minutes, then add 4 to 6 cups of water. Mix well. Bring to boil, then reduce heat and simmer covered until veggies are cooked. Add pureed mung beans to soup pot. Stir. Bring to boil again. Reduce heat and let soup simmer for five minutes. Add more water if a thinner consistency is desired. Add salt to taste, about ½ teaspoon. |
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