Try this Mung Bean Soup for winter cleansing: warming, anti-inflammatory, and satisfying. If we are especially depleted as we go into winter, raw and juice cleansing will deplete our qi more, so this is delicious medicine that nourishes qi.
Between birthdays and holiday parties, I need something that is going to ground me, tone down my inflammation and keep me going. That's when I make my mung bean soup. It's fairly easy to make and very tasty! Try it and let me know what you think.
Ingredients
1 cup whole green mung beans - soaked overnight

2 cup water + 1/2-1 to taste tsp. salt- to cook beans in pressure cooker 

2 cup water - to achieve the soup

1 tbsp sunflower oil or ghee

1/2 tsp mustard seeds 

1/4 tsp hing (known as asafoetida in the West)

1 bay leaf
1/2 tsp Turmeric
1 tsp mixed cumin and coriander powder 

11/2 tsp ginger - chopped (or pressed through the garlic press) 
 1/2 tsp garlic - chopped (or pressed through the garlic press)

1 tsp or to taste Salt

11/2 tsp. lemon juice

Preparation Time: 45 minutes
Directions
Soak the mung beans overnight in water. Clean and finely grind ginger and garlic. Drain the mung beans, wash them two times and cook in a pressure cooker with the indicated amount of water until tender. It takes around 25 minutes, according to your pressure cooker. (The beans have to be broken.) If you use a regular pot, it will take 40-45 minutes for the beans to be fully cooked (I use a regular pot). Heat the oil or ghee in a large deep saucepan and add mustard seeds. When mustard seeds pop, add hing, bay leaf, turmeric, cumin, coriander, ginger, garlic and a pinch of black pepper. Mix well and do not allow to burn. Place the cooked beans with the fresh water and the remaining ingredients into the saucepan. Bring to a boil then simmer for a few minutes more. Add Lemon and Enjoy