Raven dancing with Mung beans
Warming Lunch or Dinner
OH! I love soup so much; I can eat it every day. I love how comforting soup can be, and it always reminds me of my grandma’s cooking. Soup brings me a sense of joy, can’t wait to make this recipe in the Fall & winter. This recipe came about while I was sprouting mung beans to initially prepare kitchari/Kitchdi. (Will be posting my version soon). While also craving tom yum soup from my favorite vegan Thai restaurant. But I decided to make my own version with Ayurvedic herbs to fire up my digestion, and far more nutritious and protein dense.
Hope you enjoy it as much as our guest from the Desert Retreat. I mean, I know I had thirds :) This meal can also be made using lentils.
If you’re in the LA region, my go to market is India’s sweets and spices, you will be able to find all the mentioned ingredients. [3126 Los Feliz Blvd. Los Angeles, CA 90039]
This recipe is also fairly simple to create, I like to speed up the process by cooking the soup in an instant pot.
**Make sure to soak the mung beans for at least 1-3 days. I prefer to soak them for 3 days. The longer the better.
*This recipe is Kapha balancing, for pitta omit chili powder, garlic & replace Pippali with white pepper. Suited for Vata in moderation.
Serving size (8)
Ingredient list:
2 cups Mung beans
2 lemongrass stalks
2 medium vine ripe tomatoes
2 garlic cloves
3 Kaffir leaves
1 tbsp turmeric powder
1 tbsp of fresh ginger
Sunflower or avocado oil
1 bag of Fingerling potatoes
F1/2 a gallon of filtered water
Paste preparation:
2 chopped lemongrass stalks, Remove all the old leaves
2 garlic cloves
1/2 lime juice & 1tsp of lime zest
1 tsp of pink Himalayan salt
1 tbsp turmeric powder
2 tablespoons of sunflower seed oil or avocado
3 kaffir leaves remove stems
About and inch of fresh ginger
2 Thai chili peppers, or 1 tsp of cayenne pepper
4 oz of water
Combine ingredients in a blender, blend into a smooth paste
In a large pot, or instant pot, sauté 2 tbsp of sunflower oil or avocado
add 1 tsp of PIPPALI POWDER
Allow the oil to absorb the pippali powder
Then when the pippali becomes fragrant, add the chopped potatoes.
sauté for a few mins until they’re a light golden color
Add the chopped tomatoes. Sauté for a 3-4 mins, it’s okay if the tomatoes fall apart.
Then add the lemongrass paste, stir,stir,stir ingredients together.
Add mung beans, then add water
If cooking in an instant pot set the timer to 20 minutes, on high pressure, allow the soup to cook, and when the timer goes off, release the pressure for 5 minutes.
If cooking in a regular pot, cook until mung beans and potatoes are soft.
To serve top w. fresh Cilantro & a squeeze of lime & a dash of salt
Mucho amor,
Mirna
