Wednesday, April 22, 2015

Kapha Balancing Detox soup.

Cook this soup in times of purification or when kapha dosha is high. You can take this soup as a main and only food  for 3 days. This will clear kapha dosha conditions like excess of mucus in lungs, fatigue or a simple cold.

Whole green mung- 1 cup soaked for 10-12 hours
Cumin - 1 tsp
Ginger - 1-2 inch grated
Black pepper - few peppercorns whole or crushed
Turmeric - ½ tsp

Cloves - 2-3
Himalayan pink salt - to taste
Ghee or suitable oil - 1 Tbsp
Curry Leaves- 4-5
Garlic (optional)
Cardomom - 1 pod
Asofetida (Hing) - ¼ tsp
Lemon juice - 1Tbsp
Cilantro leaves chopped - 1Tbsp

Soak the whole green mung beans for 8-10 hrs. Drain the water and cook it in a pressure cooker (adding some water to it) to desired softness or simmer in a big stockpot until it is well cooked. Heat oil or ghee in another deep stockpot. When hot, add cardamom, cloves, cumin seeds, asafetida and black pepper. The cumin seeds and cloves will give out their aromas. Now add grated ginger, curry leaves and pods of crushed garlic (if desired). Saute for a minute or two. Add the cooked mung beans to this and a cup of water. Mix in the turmeric powder, and salt, and simmer for about 5 minutes. Turn off stove and wait for a few minutes before adding the lemon juice in. Garnish with cilantro leaves. Your delicious, cleansing and detoxifying mung bean soup is ready!

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