The mung bean is regarded as highly nutritious and naturally detoxifies the body in Ayurveda. When cooked as a soup per say, they work by cleansing the liver, gall bladder and vascular system of any ama (undigested toxins
). Many detox regimens such as a mung bean kitchari cleanse
has you eat only kitchari for a few days in a row for weight loss, as well as letting go of any retained water. It allows you to feel lighter, clearer and much more energized- but you need to have a little willpower initially, though it does tend to get easier day by day.
Green Mung Beans are:
- A good source of protein
- A good source of dietary fiber (helps to lower cholesterol, prevents constipation and keeps you feeling full)
- Low in sodium
- Low in cholesterol
- Full of vitamins: A, B Vitamins (Thiamin, Riboflavin, Folic Acid, Niacin, Vitamin B6, Pantothenic Acid) Vitamin E, Vitamin D, Vitamin C, Vitamin
- Full of minerals: Calcium, Potassium, Iron, Magnesium, Phosphorous, Zinc, Copper and Manganese.
- Have live enzymes (Sprouted Green Mung Beans)
- Low on the glycemic index at 25 and have a low glycemic load of 4 making them a smart food choice for diabetics. Â The low glycemic index, fiber and protein help to regulate blood sugar.
- Contain anti-aging properties that stimulate the production of hyaluronic acid, collagen, and elastin, all essential to younger healthier skin.
Try this delicious soup recipe, full of the health benefits of mung beans and super flavorful!
Mung bean soup recipe (makes 2-3 bowls)
- 100 g. green mung beans
- 1Â liter spring water
- 1tsp. turmeric powder
- 1 pinch asafoetida or Hing
- 1-2 tsps of fresh ginger root, grated
- 3/4 tsp each of: cumin seeds, ground coriander, garam masala
- Lemon to taste
- 1 tbsp. ghee
- rock salt and pepper to taste
- Fresh coriander, finely chopped
Wash the mung beans thoroughly and soak over night or for at least four-five hours. Add them to a pan with the water and turmeric and simmer gently until soft (around 30-40 minutes), adding more water if needed. Once cooked, heat the ghee in aÂ small frying pan and fry the cumin seeds, hing and ginger until aromatic.Â Add the remaining spices and heat for 20-30 seconds on medium heat and then stir them into the soup.Â Â Now add salt to taste (donâ€™t add salt in the beginning). Serve warm with a good squeeze of lemon juice, and some fresh chopped coriander leaves on top, finely chopped and stirred into the soup. Â If you feel like a little variety, you can also add grated carrots. You can also blend the soup in a Vitamix for a smoother consistency.