Detoxifying green mung bean soup

By: Anjum Anand
From: Eat Right For Your Body Type
Serves: 2-3
Photographer: Lisa Linder

This is the soup that Rebecca Kriese (a wonderful Ayurvedic practitioner who has helped guide me) recommends for detoxifying and revitalising the body. It is very effective for removing toxins and stagnated foods from the body, and is ideal for kindling the digestive fire, reducing swelling and water retention, and cleansing the liver, gallbladder and vascular system. It helps you to lose weight and relieves digestive problems, bloating and body ache. The green mung is preferable to the yellow split mung, as the outer green skin is rich in minerals and has a cleansing action on the digestive tract.

The basic soup

Ingredients

Quantity	Ingredient
100g	green mung beans, washed in several changes of water
1/2 teaspoon	ground turmeric
1 litre	water
1/4 teaspoon	asafoetida
pinch	freshly ground black pepper, (vata and kapha only)
	rock salt, to taste
1 rounded tablespoon	fresh coriander, chopped

Basic tarka (flavoured oil)

Quantity	Ingredient
3/4 teaspoon	cumin seeds
3/4 teaspoon	ground coriander

Kapha-balancing ingredients

Quantity	Ingredient
3/4 teaspoon	ghee
1 teaspoon	fresh ginger, finely chopped
1/4 teaspoon	garam masala

Pitta-balancing ingredients

Quantity	Ingredient
1 1/2 teaspoons	ghee
1/3 teaspoon	ground fennel, or to taste

Vata-balancing ingredients

Quantity	Ingredient
2 teaspoons	ghee
1 teaspoon	fresh ginger, finely chopped
1/4 teaspoon	garam masala, or to taste
3/4 teaspoon	fresh lemon juice

Method

Wash the mung beans thoroughly and then soak them either overnight or for at least 4 hours before cooking. Bring the lentils and the fresh water to a gentle simmer, add the turmeric and simmer until soft, around 30–40 minutes, adding more water if necessary.
Once the beans are cooked, heat the ghee in your smallest saucepan, add the asafoetida and allow to sizzle for 5 seconds. Add the cumin seeds and ginger (if using) and cook for 30 seconds until the seeds have darkened and become aromatic. Add the remaining spices, let them sizzle for 20 seconds and then stir them into your soup. Allow the soup to simmer for a further 2 minutes, add rock salt to taste and then serve warm with fresh coriander leaves and lemon juice (if you are vata).

Variations

Add some vegetables such as spinach (and nutmeg), other greens or grated carrots to the blended soup and cook until done to your liking. Add a little coconut milk for a different flavour (not for detox).

The strong three-day fast

Eat a bowl of this detoxifying soup with some simple steamed or sautéed green leafy veg (with an edge of bitterness, ideally) for breakfast, lunch and dinner for 3–5 consecutive days. Only eat when there is genuine hunger and the previous meal has been completely digested. You will be nourished but will burn lots of ama.