Moringa Mung soup is one of my favorite preparations when I am looking for super healthy foods but also being super lazy to cook anything!! Out of the multiple Moringa recipe I know, this one rocks for its taste, texture, and ease of preparation.
Pack in your lunch box, have it on a rainy day, for dinner or breakfast; this soup will never disappoint you. What’s more, it is one of the Ayurvedic preparations that works great for all body types!
This soup is also a great pregnancy and lactation food, should you be beginning a new phase of your life!!
Health benefits of Moringa
As always, we begin with some of the health benefits of Moringa! All parts of the Moringa tree are used for therapeutic and nutritional purposes. You can study health benefits of Moringa in detail over here.
It is an exceptionally rich source of Calcium, Antioxidants, Iron, and Vitamins. Moringa also finds its use to fight Diabetes, balance hormones, as a galactagogue, improve digestion, boost brainpower, and for excellent skin and hair.
Health benefits of Mung beans
An Ayurvedic superfood, Mung beans are great for all body types. They are a great source of micro and macronutrients including proteins, fiber, antioxidants, minerals, and vitamins.
Known for their anti-inflammatory nature, regular consumption of Mung beans can also help fight chronic cardiovascular and blood sugar conditions. An excellent source of plant-based proteins, Mung beans are known for their negligible fat content and super low Glycemic Index.
Mung Beans and Moringa Leaves Soup
Moringa Leaves Mung Beans Soup
- Pressure Cooker – Can also be replaced with rice cooker
- 1 bowl Raw and Uncooked split Mung Beans
- 1 bowl Fresh Moringa Leaves
- 3½ bowls Water
- 1 Medium Onion
- 1 Medium Tomato
- 2 Cloves Garlic
- 1 inch Fresh ginger root
- 1½ tsp Cumin Seeds
- 1½ tsp Turmeric Powder
- 1½ tsp Coriander Seeds Powder
- 1½ tbsp Ghee Or Pure Cooking Oil of your choice
- 1 pinch Asafetida or Hing
- 1½ tsp Rock Salt to taste
- 1½ tsp Black Pepper To sprinkle on the top
- Wash the mung beans properly and soak in the water
- Clean and sort out the Moringa Leaves.
- Finely chop onion and tomato.
- Peel the ginger and garlic. Pound them together using a mortar and pestle.
- Heat the base of the pressure cooker.
- Once the cooker is a little hot, then add ghee, Asafoetida, and cumin seeds.
- Add garlic, onion, and ginger when the seeds start to crackle. Stir till the mix till it turns golden.
- Add turmeric powder, cumin powder, coriander powder, salt, and pepper.
- Keep the heat low. Add chopped tomato, mix well till it turns mushy.
- Add Moringa leaves, water, and mung beans.
- Close the pressure cooker and let the mix get cooked wither with one whistle, or within 15 mins when the heat is kept at low.
- Sprinkle black pepper on the top. Your soup is ready to be served.
- Enjoy with hot rice, bread, or just like that!!
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