Whole Green Moong Soup

Whole green moong soup is warm, nutritious, balancing all doshas, comforting and with lots of health benefits, especially a essential food during postpartum period.

Benefits:

  • Whole grain green moong can be eaten in all seasons. It is Tridoshak which means it balances all doshas in body – Vata, Pitta and Kapha. Green moong is highly nutritious with protein and is easily digestible. It is very Satvik (pure, vital, energy-containing, and clean) and so used by traditional Ayurvedic practitioners in case of postpartum to ground body and mind both. It is best for arthritis, fever, cancer, flu, heart diseases, diabetics, etc. It can be a staple diet after any kind of surgery.
  • Cumin alleviates the inflammation of uterus. It is galactagogue and acts as a stimulant and blood purifier.
  • Garlic acts an Agni Kindler i.e. increases digestive fire. It increases immunity and helps to digest toxins. It helps to purify plasma and stimulates mother’s heart during postpartum period.
  • Asafetida (Hing) helps in ovulation and cleans the uterus in postpartum conditions. Women sometimes use asafetida to restart their menstrual periods after menstruation has stopped. It nourishes the nervous tissue in case of stagnation with high Vata or air element. Thin paste of hing is applied on abdomen in flatulence in infants and pregnancy or postpartum mothers.
  • In puerperium (The approximate six-week period lasting from childbirth to the return of normal uterine size), ginger is useful in almost all anticipated complaints of indigestion, backache, to increase digestive fire and to help hormonal balance. 

Prep Time       5 mins                                                   Cook Time      45 min

Soak Time       5-6 hrs. or Overnight                          Serves             4-5 Servings       

INGREDIENTS:

  • 1 cup Whole Green Moong
  • 3 cups Water
  • 2 tsp Ghee
  • 8-10 Garlic Cloves finely chopped
  • 3 tsp Ginger finely chopped
  • 2 tsp Mustard Seeds
  • 2 tsp Cumin Seeds
  • ½ tsp Turmeric
  • ½ tsp Asafetida (Hing)
  • 1 tsp Garam Masala
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Red Chili Powder
  • Salt as Required
  • Handful of Fresh Chopped Cilantro

Note: Asafetida (Hing) can be purchased from Indian grocery store or online from Amaon while all Garam Masala, Cumin, and Coriander powder, Red Chili Powder, Mustard Seeds and Cumin Seeds can be bought from Whole Foods or Vitamins Cottage.

INSTRUCTIONS:

Step 1 – Prepare Moong

  • Wash 1 cup moong under water
  • Soak moong in fresh water overnight or 5-6hrs

Step 2– Cook Moong in Pressure Cooker

  • Add moong and 3 cups water to pressure cooker
  • Let cook for 6-7 steam whistles
  • Gently mash cooked moong

Note: If you do not have a pressure cooker, you can cook moong on the stove in a large pot; cook until you can easily mash moong between fingers. If cooking on the stove, use 8-10 cups of water. It will take 1 hr – 2 hrs to cook through.

Step 4- Heat Spices in Ghee

  • In a heavy pan, on low heat, add ghee and let it melt
  • Add mustard seeds, cumin seeds, chopped ginger and garlic in hot ghee
  • Once seeds begin to pop, add hing and turmeric, stir well
  • Add cumin powder, coriander powder red chili powder and garam masala powder. Stir well.

Step 5- Final Preparation

  • Add cooked moong to ghee and spice mixture
  • Add salt and water as required, stir well
  • Let it simmer for 5-10 mins until it comes to a boil
  • Garnish it with fresh chopped cilantro
  • Serve with hot basmati rice, or enjoy the soup as is

By Dr. Bharat Vaidya and Anupama Vaidya

www.ayurvedsadhana.com

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