Mung bean-a small green bean/legume, is very widely used in India, China & Southeast Asia. While mung bean is still making its entry on our plates in the US, it has been a large part of ancient Indian Ayurvedic medicine/diet which dates back to 1,500 B.C. It yields numerous health benefits including- lowering cholesterol & blood pressure, helping fight type 2 diabetes, rich in amino acids, antioxidant power, help weight loss and also relieve PMS symptoms.
One of its most profound benefit especially for vegetarians or vegans is its impressive amount of plant protein-1 cup cooked mung bean = 14 grams proteins. Not only that, its considered a complete & highly absorbable protein with a great amino acid profile, it has manganese, potassium, magnesium, folate, copper, zinc and various B vitamins!
Thinking detox start with a once a day Mung bean soup with Turmeric & Ginger-
1/2 cup Mung beans soaked for 2 hours
1/2 tsp turmeric
1/2-1 tsp Sea salt
1-2 tsp fresh grated ginger
1 small green chili pepper
1 tsp cumin seeds
1/2 tsp brown mustard seeds
1 tsp cumin and coriander powder
1/2 tsp cayenne pepper
1/4 tsp asafoetida/hing (optional-great digestive aid)
2 tsp coconut oil/olive oil
2-3 tsp Fresh lemon juice
Begin by soaking the mung beans in water for at least 2 hours. In a pot add the soaked mung beans 3 cups of water, turmeric & salt. It will take about 25-30 mins for the beans to fully cook. Once the beans are fully cooked, temper with -heat oil in a deep saucepan and add mustard & cumin seeds. When the seeds pop, add asafoetida, turmeric, cumin, coriander, ginger, green chili pepper and cayenne pepper. Mix well and do not allow to burn. Add the temper to the cooked mung beans. Add lemon juice and more water depending on the desired consistency- stewy or soupy. Garnish with cilantro leaves & Enjoy!