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Moong bean soup is the perfect addition to a new mother’s postpartum diet. It is easy to digest, highly nourishing, and gives strength to the recovering mother. In Ayurveda, moong bean soup and kitchari are staples of a healthy vegetarian diet. It is also commonly used in the cleansing program of panchakarma. Split peeled moong beans, which are yellow and small in size, are called moong dal in India. They have a sweet and cooling energy, and can help heal conditions such as fever, diarrhea, eye problems and skin conditions. Yellow moong dal can be found in Indian food stores, in some health food stores, as well as online. Whole green moong may be easier to find, but requires soaking overnight as well as a longer cooking time. I recommend tracking down the yellow mung dal and having it as a staple in your vegetarian postpartum diet. This moong bean soup can be served at any phase of the postpartum window. Enjoy! 😋

Nutrition

Calories

553 cal

Fat

57 g

Carbs

17 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 2-3 servings

Moong Bean Soup: Nourishing Mother After Birth

10 minPrep Time

2 hrCook Time

2 hr, 10 Total Time

Save RecipeSave Recipe

Ingredients

  • 6 C water
  • 3/4 C split peeled moong beans
  • 2" piece of fresh grated ginger or 1 tsp dried ginger
  • 2 cloves garlic - minced
  • 2 tsp powdered cumin
  • 1 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 4 Tbsp ghee or sesame oil
  • 1 Tbsp raw sugar
  • 1/8 tsp cayenne (optional)
  • 2" piece cinnamon stick
  • 1 Tbsp tamarind paste (optional)

Instructions

  1. Soak split peeled moong beans at least 1 hour. Drain.
  2. Add ghee to heavy bottomed saucepan and turn on medium heat.
  3. Add garlic and allow to lightly brown.
  4. Add cumin, garam masala and cinnamon stick and fry 30 seconds more.
  5. Add fresh grated ginger, sugar and cayenne.
  6. When the mix begins to caramelize and turn a reddish brown color, add the moong beans and stir-fry one minute.
  7. Add the water, turmeric and optional tamarind.
  8. Bring to a boil and reduce heat to a simmer.
  9. Cook 2 hours.

Notes

* This dish can be made in a slow-cooker relatively effortlessly. Set it on high. Add the water, moong beans and turmeric. Stir-fry the rest of the spices and add to the slow-cooker. Cook until soft.

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https://shakticare.com/moong-bean-soup-recipe/

4 Comments

  1. Amber Star Merkens
    How much water?
    Reply
    • Ameya
      6 Cups water! Thanks for asking, I’ve updated the post.
      Reply
  2. Tonnae
    Very interesting tasting soup. I made some for my daughter in law for her postpartum care. Just curious what the purpose and or benefit of the sugar is. And also would there be any detriment to the value of the soup if I added some carrots and celery? Thanks Ameya! I'm new to your site and quite enjoying it here!
    Reply
    • Ameya
      Hi Tonnae, As far as the sugar, when you combine it with the spices and oil, it carmelizes into a reddish brown spice paste. It’s kind of synergistic in that way. It’s one of the special techniques of Indian spicing. It’s also cooling, which counteracts the heat of the other spices. As far as the carrots and celery, carrots are ok after 5-7 days. Celery is not really recommended but you could try if you stir fry it in generous amounts of oil.
      Reply

I invite your questions and comments

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About The Author

Ameya

Hi Mamas! I am an Ayurvedic practitioner, Certified Massage Therapist, and an Ayurvedic postpartum doula (AyurDoula). I'm on a mission to spread the word on the importance of natural postpartum care and to help mothers and their babies achieve health and happiness during the very special and sacred time of postpartum motherhood.

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