Mung bean soup is famous in Ayurveda and has been used for thousands of year as healing medicine. Well renowned for its nutritious and detoxifying effects, Mung bean soup helps to balance all 3 doshas.  It aids to clear away Aam (toxicity) that builds up in the body over time due to poor diet, stress, lack of exercise and living a sedentary lifestyle.

This soup is perfect for any person trying to reset digestion, rejuvenate the body, lose weight or do a gentle cleanse.



  • 1 cup Green mung beans,
  • 2 cups of finely cut vegetables (Pumpkin, Green beans, Carrot, Beetroot, Cabbage, Spinach, Broccoli, Zucchini, etc),
  • 1 tbs Ghee,
  • ½ tsp Mustard seeds,
  • ¼ tsp Hing (Asafoetida),
  • 1 Bay leaf, ½ tsp Turmeric,
  • ½ tsp Cumin,
  • ½ tsp Coriander powder,
  • 1 ½ tsp Ginger chopped,
  • 1 clove Garlic chopped,
  • 2 tsp Salt (Sea salt or Rock Salt),
  • 1 ½ tsp Kokum juice or 1 Kokum (optional),
  • 1 tsp Raw sugar cane (Jaggery/ Rapurdura sugar)(optional),
  • 1 pinch Garam Masala powder,
  • Fresh Coriander to serve


Soak the Mung Beans overnight in water (or at least 1 hour before cooking). Drain the Mung Beans, and add to a heavy-bottomed pot, with vegetables and 6 cups of water. Bring to a boil; then turn the heat down to medium/low and simmer-cook until the Mung beans are soft but still formed (about 30-40 minutes).

Stir occasionally to prevent sticking, add more water as needed to maintain desired consistency. If foam forms on the surface, skim it off and discard.

Heat Ghee in a saucepan then add mustard seeds. When they start to pop, add Bay Leaf, Ginger and Garlic. Once they are soft, add Mung beans, Vegetables and all other spices. Bring to the boil and let simmer till Mung beans are buttery soft and thicken the liquid.

Serve with fresh coriander and a squeeze of lemon/lime.