Simple Ayurvedic Soup

I love the simple things.

And Ayurveda loves simplicity. I cook with simple ingredients, with as few pots as possible and with a bit of love and affection.

This soup is as simple as can be. And perfect for autumn and winter.

Autumn is Vata season in ayurvedic terms. A time where the elements of Air and Space are heightened, where perhaps our digestion and appetite is poor, there is dryness, coldness and maybe anxiety and depression too.

To balance the negative effects of too much Vata we create a routine and digest to calm down the Air and Space elements. Food that is easy to digest and can ignite our Agni (digestive fire) is one of the most important factors.

Mung beans and mung dhal

Mung beans and mung dhal are excellent for all the doshas. I used the yellow mung dhal but you can also use the green mung beans. Please note green mung beans need to soak overnight/4-6 hours before cooking.

Ayurvedic Mung Soup

This soup (which can also be enjoyed as a dhal) is perfect.

• Add ghee or vegetable oil to your pot. I used Turmeric Ghee.

• Then added spices to support digestion: ginger, cumin, pepper and a bit of coriander. 

Add:

• A cup of yellow mung dhal (rinse before using). If you use the green mung beans please soak for at least 4-6 hours/overnight, and drain, before cooking.

• 2-3 cups of water

• Add a little of rock salt.

• As this is a time where many people get ill I also added some extra ginger and garlic.

Keep an eye on your cooking and add as much or little water as needed and to your taste. Do you want a runny soup or a thicker dhal?

After about 40 minutes your lunch/dinner is ready to enjoy.

Ayurveda does not encourage drinking whilst eating as it dampens our Agni, or digestive fire. But you can sip some warm water or, maybe like me, some fennel tea. Another great digestive.

Enjoy your cooking and eat in with attention and with love.

If you enjoy this as a detox meal you can combine it to my Detox And Rejuvenate Programme.