This Mung Bean Soup recipe is used to clear even the most chronic, troublesome digestive issues and used to enhance overall health and vitality. This dish can be eaten daily (from 1 day to 1 week is common) to rid the body’s deep tissues of harmful residue. Instead of just fasting on the soup in a crisis, I see the best results from those who use the Mung Bean Soup on a regular basis. The most effective means of this method is to eat the Mung Bean Soup every other day until you achieve the energy level and digestive capacity you are seeking to achieve. This dish has helped many chronic and acute ailments such as allergy, asthma, arthritis, excess weight and degeneration and the many conditions that result from toxins (aama). This recipe is excellent for cleansing and healing chronic digestive issues (such as low appetite, constipation, acidity, loose motions, gas, abdominal distention, etc.). Remember: This is a cleansing diet, so use it for clearing toxins, not for building strength. Using it every other day is a means to remove toxins quickly but also to rebuild strength on the days between by eating a regular diet of nourishing foods.

Best Results: For each meal eat only this soup (nothing else) the entire day. Do this every other day. On a day that you feel tired and depleted then you should rebuild with other nourishing foods and continue this Mung Soup the next day or so, remember this is a cleansing diet so be careful not too cleanse too much too often or you can become depleted. Ayurveda is based on balance, not extremes, be consistent and steady in this practice, not extreme and variable. On the alternate days in between mung bean soup, eat your regular foods (be sensible to avoid red meat and other difficult to digest foods like white refined sugar and cold food/cold drinks, see attatched: “Secrets of the Ayurvedic Diet” handout).

If you don’t have all of the below ingredients it is fine to make minor substitutions until you can get the listed ingredients. The important thing is that you are consistently using this recipe and not ever eating after the sun begins to set. When the sun Begins Setting, put down your plate and stop eating. This will make a Tremendous difference in your energy level. When the abdomen is clear from sticky residue and the appetite is strong on a daily basis, then you will experience abundant energy and awaken in the early morning with no sluggishness, sharp intellect and enthusiasm. This is well worth the effort. Surprise everyone with your new radiance!

Be disciplined and achieve excellence.

Most effective meal routine: Every other day, eat only this soup. On the alternate days between soup-fasting, eat your regular foods (be sensible).
Breakfast (small amount of mung bean soup, just enough to coat the stomach and get you going, 3/4 of a cup of Mung Bean Soup is plenty).
Brunch (Around late morning, have a sufficient amount of Mung Bean Soup as a meal. Your appetite will most likely be sharp from not eating at night, but let the lunch meal will be the biggest, so don’t overeat at brunch. It is a myth that breakfast is the most important meal, the truth is that eating in the mid-day and not at night is the most important meal plan.
Lunchtime: Be sure to Sit and Relax and eat a significant-sized meal of Mung Bean Soup for lunch. This is your last full meal of the day. You can have this large lunch meal anytime before or around 2 p.m. (the metabolism naturally slows down after this).
Dinner: (Pay attention here, this is Very Important). Eat a very small portion of Mung Bean Soup well before dark, Never eat a significant amount of food at this point on any day. It will not digest completely and your body will take on a sticky residue because of it. This is the residue that adds up to create blockages in the organs (lack of energy and stress).
You will benefit greatly by having the least amount of soup you can get by on at this point in the day. Or on alternate days when having your usual foods, in the late afternoon start having, for example: only herb tea, or diluted fruit juice (1/2 water:1/2 juice), or very light soup (no dairy, no protein), or very light salad (no dairy, no protein).
This is where the rubber hits the road. This is where you must focus on your goal of waking up the next day with abundant energy and creativity in the morning by not eating much at night and relax your mind, your tensions will definitely come up here (anxiety, frustration and impatience). By mastering your primal urges, like hunger (not suppressing but relating in an awakened way: relaxed and informed) you will gain mastery over your body and mind. This is what brings a healthy sense of pride (Vajra Pride) and the ultimate state: Peace of Mind. Remember: Practice makes perfect. You can do this.

This recipe makes About 4 Servings.
If you shop in stores that don’t normally sell Mung Beans (or Moong), then substitute Lentils (or even split peas), but only until you can get Mung Beans. Usually you can find them on the Ethnic Foods Isle or definitely at an Indian or Middle Eastern Grocery Mart. There is a significant difference between the two beans, but don’t let this stop you from using this Powerful recipe.

Quick Method: put all contents (beans, water, oil, spices, salt) in the pressure cooker and cook until done. Enjoy.

Traditional (thorough) Method:
Making the Beans
1 cup Green Mung Beans - soaked overnight. Soaking is optional when using a pressure cooker, though soaking is always helpful. Rinse the beans two to three times when soaking them to remove unwanted materials that are released during soaking and add new water each time.
5 cups water
1 tsp. salt. Put beans, water and salt in the pressure cooker. Cook by the guidelines of your individual pressure cooker. For most pressure cookers: heat the beans/water/salt until the pressure cooker whistles and then reduce the heat to medium/low, cook until it whistles again and then turn it off. Let the pressure cooker sit for about 15 to 30 more minutes. Before you open the pressure cooker, the steam pressure must be released via the steam valve (carefully), read your pressure cooker instruction booklet for the safe method of releasing the remaining steam.

Making the Herb Sauce
(see list of ingredients below)

1) Heat the oil on medium high, in a large/deep saucepan, (never use aluminum in the kitchen, always stainless steel or copper), when hot add the Mustard seeds. When Mustard seeds pop, add Hing (Asefoetida) and Bay leaf. Stir well.
2) Place the pressure cooker contents into the saucepan of oil/mustard seeds, add the additional 2 cups of fresh water.
3) Bring to a boil and add all remaining spices (see below). Simmer in the saucepan for a few more minutes. Be sure you have cleaned the skin off of, and finely grounded the ginger root and a clove of garlic. It is perfectly acceptable to use powdered herbs instead of fresh (not everyone wants to take the time to cook from scratch, no problem, you will still receive excellent results with dried herb powders).

Ingredients for Herb Sauce:

2 cups Water (never use tap water, always purified or spring)
1 tbs. Sunflower oil (may use ghee or sesame oil)
1/2 tsp. Mustard seeds or powder (can use ground celery seeds/ajwain)
1/4 tsp. Hing – Asefoetida (use only 1/8 if you are sensitive to heating spices) (if you have no Hing/Asefoetida, can use Black Pepper)
1 Bay Leaf
1/2 tsp. Tumeric
1 tsp. Cumin powder
1 tsp. Coriander powder
1 and 1/2 tsp. Ginger – chopped root (or 1 tsp of dried powder)
1/2 tsp. Garlic – chopped (optional for those avoiding garlic : can substitute pipili or black pepper or garam masala ) (garlic is excellent for immune disorder, skin problems, anxiety, metal toxicity)
1 tsp. salt (or to your taste) (sea salt, rock salt or black salt is far better than “iodized table salt”)
1 and 1/2 tsp. lemon juice
1 tsp. raw cane sugar (brown rice syrup or other sweet can be used, the nature of this Mung Bean Soup is to relieve sugar sensitivities by ridding the tissues and organs of bacteria and toxins (aama) that cause allergy)
1 pinch Garam Masala powder (from the store, or recipe at end of page)

Preparation Time: 45 minutes. You must cook longer if not using a pressure cooker: at least twice as long and you must soak them the night before to ensure the beans break down completely. Beans must be soft and not grainy, they must lose their shape, otherwise they may give you gas or dehydrate you and not give you good energy.
When prepared correctly (cooked until thoroughly soft and with spices) this recipe gives energy and is highly nutritious.
If you are highly sensitive to heating spices you can reduce the amount of the heating spices for now. Later, when your system begins to clear toxins, your sensitivities will lessen and you can follow the recipe.


Garam Masala Preparation (Roast lightly and store in an airtight container)
Cardamom (1 part, i.e. 1 tbsp)
Clove (2 parts, i.e. 2 tbsp)
Cinnamon (2 parts, i.e. 2 tbsp)
Black Pepper (2 parts, i.e. 2 tbsp)

Be consistent in your use of Ayurveda and great changes will come. Enjoy your good health!

With Great Respect, my elaboration of this healing recipe has been adapted from the teachings of Dr. Smita Naram.
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Disclaimer: These statements have not been evaluated by the Food and Drug Administration. None of this information is meant to diagnose, treat, cure or prevent any medical conditions or disease. Ayurveda is a spiritual tradition of wellness and longevity meant to educate about foods (herbs/supplements), and meditation. This information is not meant to replace or in any way substitute for medical advice. For medical advice consult a licensed allopathic medical physican.