Total prep time 50 minutes
Preparation
10 minutes
Cooking
35-40 minutes
230 Calories
9g Protein, 25g Carbs, 12g Fat
Serving size
1 Bowl
Ingredients for 5 servings
1 pouch of dry Moong Beans (1 cup) soaked overnight in water or for at least 8 hours before cooking, adding 1 teaspoon of baking soda.
4 tablespoons of Ghee or coconut oil (for vegan option).
1 teaspoon of Black Mustard Seeds.
2 teaspoon each of Cumin and Coriander
1 teaspoon of Turmeric
1/2 teaspoon Ginger Powder
1 pinch of Hing (Asafoetida)
5–6 cloves of Dried Garlic
1 Bay Leaf
1 cup of diced carrots and 1–2 stalks of diced celery (not included in kit)
6-8 cups of water
3 pieces of diced Black Kokum
3 -4 teaspoons of Himalayan Pink Salt along with 1 teaspoon of Black Pepper (not included in kit).
* Total calories do not reflect additional recommended vegetables
STOVETOP DIRECTIONS
1. Soak 1 pouch of dry Moong Beans overnight in water or for at least 8 hours before cooking, adding 1 teaspoon of baking soda. Once soaked, drain the Moong Beans.
2. Preheat a large pot over medium heat. Add the Ghee or coconut oil and wait for it to melt.
3. Add the Black Mustard Seeds. Wait for the seeds to start popping.
4. Add the Cumin, Coriander, Turmeric, Ginger Powder, Hing, Garlic, and Bay Leaf.
5. Add the diced carrots and diced celery (not included in kit) and mix well.
6. Add the water (for thicker soup, add less water) and the overnight-soaked Moong Beans into the pot.
7. Add the diced Black Kokum, mix well, and bring to a boil.
8. Add the Himalayan Pink Salt along with Black Pepper (not included in kit).
9. Turn the heat down to low and cook for 35–40 minutes with the lid on.
10. Optional but Recommended Add-Ins: Chopped green leafy vegetables, zucchini, chopped onion, squash, green beans, asparagus, etc.
PRESSURE COOKER / INSTANT POT DIRECTIONS
Select the Sauté option on your Instant Pot and add the Ghee. Wait for it to melt.
Follow steps 2–7 from the stovetop directions above. Select the Pressure Cook option and cook for 20 minutes.
* For sensitive stomachs: If you have a sensitive digestive system, we recommend blending the soup for the first 2 days for easier digestion.
