09/16/2022
Miracle Moong Bean! A few years ago I read a book called "Ancient Secrets of a Master Healer" by the author, Dr Clint G Rogers. In this book along with many other incredible healing remedies I discovered a recipe called Moong Bean Soup which has changed my health and wellbeing for the better.
Having grown up in a traditional Indian household I wasn't a stranger to Moong, however I never truly understood the benefits of it growing up. Now I know it is one of the ultimate gut foods, it heals and nourishes the gut. It has so many benefits, it is packed in antioxidants, rich in potassium, magnesium, fiber and lowers cholesterol, just to list a few.
If you suffer from any gut related problems, or high cholesterol or simply wanting to lose excess weight, clear the mind from brain fog and have more energy and clarity etc. Then I highly recommend you incorporate this soup into your daily diet. Try this for one meal a day for one to two weeks and see how you feel. I would love to hear your progress 😊🌟
MOONG SOUP RECIPE
1 cup dry moong beans (soaked overnight)
3 tablespoons of ghee
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 bay leaf
1 teaspoon turmeric
1 pinch of hing aka Asafetida
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
3 pieces of wet kokum diced
1 tablespoon minced garlic
1 tablespoon ginger
1-2 small carrots diced
1-2 stalks of celery diced
1 zucchini diced
1/2 teaspoon black pepper
1/2 teaspoon pink Himalayan salt
5 cups of hot water
STOVETOP DIRECTIONS:
1. Bring a large pot to heat, add the ghee, wait for it to melt
2. Add mustard seeds, cumin seeds and bay leaf, wait for it to start popping
3. Add turmeric, hing, cumin, coriander, garam masala and stir
4. Add the garlic and ginger and mix well, cook for a minutes. If it starts to dry add a splash of water
5. Add salt and black pepper
6. Add all the vegetables and diced kokum mix well, cook for a few minutes
7. Rinse the soaked moong, then add to the pot with the cooked spice mixture and add 5 cups of hot water
8. Bring to boil, then turn the stove down to a simmer, cook covered for 50 minutes