Ingredients Green Moong Soup

One cup of whole green moong beans

Two tablespoonful of safflower oil

Five to six cups of water

One teaspoonful of cumin seeds

One teaspoonful of black mustard seeds

One pinch hing

Two large cloves garlic, chopped

Five curry leaves, fresh and dried

A handful of cilantro leaves

Half teaspoonful of turmeric

Half teaspoonful of salt

Half teaspoonful of masala powder

Method of Green Moong Soup
Wash the beans and soak it overnight in plenty of water. Add the beans and four cups of water in a soup pot and boil it. Stir the beans occasionally to prevent sticking. Cook on medium flame without covering the pot for about half an hour. Add another cup of water and continue cooking until the beans become slender. Keep it away for sometime. Now heat oil in a small pan or frying pan til it is medium hot and add mustard seeds, cumin seeds and hing. When the seeds starts popping put the garlic cloves and fry them lightly till they turn brown. Add the curry leaves, cilantro, turmeric and masala powder. Blend them well and stir this spice mixture in to the soup. Add the salt and rest of the water depending on the thickness. Boil for a couple of minutes and serve.

Ayurveda believes that this preparation is good for fever and any optical problems. It is easy to digest and balances all the three doshas. It is sweet and astringent with cooling energy and is an energizer when used with roti or rice.