If you’re looking for a delicious and healthy Ayurvedic soup recipe, this Mung Bean Soup is a must-try. Light, nutritious, and tridoshic (suitable for all body types), this soup is a staple in Ayurveda for natural detoxification and digestive balance. Mung bean soup works by cleansing the liver and gall bladder, promoting weight loss, and helping the body release retained water. It’s also ideal for improving appetite, easing acidity, reducing gas, and boosting energy levels.
According to Ayurvedic wisdom, this Mung Bean Soup recipe is not only a gentle detox meal but also a protein-rich energizer, especially when paired with rice or chapatis. It is perfect for anyone recovering from illness, dealing with digestive issues, or simply wanting a wholesome meal.
Ingredients for Ayurvedic Mung Bean Soup Recipe
- 1 cup whole green mung beans
- 5–6 cups water
- 1 tablespoon ghee
- 1 tablespoon whole cumin seeds
- 1 tablespoon whole black mustard seeds
- 1 pinch asafoetida (hing)
- 2 large cloves garlic, chopped
- 5 curry leaves (fresh or dried)
- 1 small handful coriander leaves, chopped
- ½ teaspoon turmeric powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon garam masala powder
- Small frying pan
- 1 large soup pot
(All ingredients can be found at Indian grocery stores.)
How to Make This Ayurvedic Soup Recipe
Step 1 – Soak the Mung Beans
Wash the mung beans three times and soak them overnight in plenty of water. This makes them easier to cook and digest.
Step 2 – Cook the Beans
Drain the soaked beans and place them in a soup pot with 4 cups of water. Bring to a boil, stirring occasionally to prevent sticking. Cook uncovered over medium heat for 30 minutes.
Step 3 – Adjust Consistency
Add 1 more cup of water and continue cooking for 15–20 minutes or until the beans are soft and tender. You can add extra water if you prefer a thinner soup.
Step 4 – Prepare the Spice Tempering
In a small pan, heat ghee until medium hot. Add mustard seeds, cumin seeds, and asafoetida. When the seeds start popping, add garlic and sauté until light golden.
Step 5 – Add Flavor
Stir in curry leaves, chopped coriander, turmeric, and garam masala. Mix quickly so the spices don’t burn.
Step 6 – Combine and Serve
Pour the spiced mixture into the soup pot, add salt, and bring everything to a gentle boil for 2 minutes. Serve hot with rice, chapatis, or as a light standalone meal.
Why This Ayurvedic Soup Recipe is So Beneficial
- Detoxifies the body – Supports liver and gall bladder cleansing.
- Aids digestion – Reduces bloating, acidity, and gas.
- Supports weight loss – Helps release retained water and improves metabolism.
- Boosts immunity – Packed with plant-based protein and antioxidants.
- Tridoshic – Suitable for Vata, Pitta, and Kapha body types.
Conclusion
This Ayurvedic soup recipe for Mung Bean Soup is simple to make, delicious, and deeply nourishing. Whether you’re seeking a detox meal, a gentle food for recovery, or just a healthy addition to your weekly menu, this soup offers comfort and healing in every bowl.
