This satiating and ojas-nourishing soup is a perfect tridoshic recipe for your spring rejuvenation ✨

With cooling green mung beans and coconut milk, this delightful soup can help build strong, healthy tissue (especially after seasonal cleansing).

Ingredients:
1–2 tbsp ghee
¼ tsp mustard seeds
¼ tsp cumin seeds
¼ tsp nigella seeds
¼ tsp ajwain seeds
Pinch of hing/asafoetida (optional)
½ tsp turmeric powder
1 tsp garam masala powder
3 slices fresh ginger, thinly sliced
1 bay leaf
1–2 cardamom pods
1–2 Thai chilis, chopped finely
1 carrot, diced
½ onion, diced
1 cup whole green mung beans
5 cups water or broth
1 can full-fat coconut milk
1 tsp salt
Lime for garnish
Fresh herbs for garnish (optional)

Directions:
Soak mung beans in water overnight or for at least four hours. Drain and rinse before cooking.

Melt ghee over medium heat in a large pot. Add mustard seeds, cumin seeds, nigella seeds, and ajwain seeds. Toast for about one minute until you hear the seeds start to pop. Stir often to prevent burning.

Stir in the ground turmeric, hing, and garam masala powder and toast for another 15 seconds. Add fresh ginger, bay leaf, 1–2 cardamom pods, and 1–2 thai chilis. Stir another minute.

Add diced onion and carrot and sauté for 3–4 minutes. If things are sticking or becoming too brown, turn the heat to low and add more ghee.

Finally, mix in the soaked and rinsed mung beans. Stir to coat the mung beans completely.

Pour in water or broth and bring to a boil. Turn heat to low and simmer, partially covered, for 20–30 minutes or until mung beans are tender.

Mix in coconut milk and salt. Garnish with a squeeze of lime and any fresh herbs you happen to have on hand. Enjoy!

To cater this recipe to your specific dosha (and for more on this recipe) see link below:

bit.ly/3TT8RFR

#mungbeans #mungbean #ayurveda #livingayurveda #ayurvedalife #ayurvedicrecipes #mungbeansoup #coconutsoup #cleansing #ojas #panchakarma #panchakarmatreatment #cleansingritual #cleanse