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Mung Dhal Soup

(recipe, Carrie Stewart)


A highly nutritious recipe which detoxifies, kindles digestive fire and sharpens the mind. It promotes weight loss, reducing swelling and water retention. Eat only mung bean soup for 3-7 days and nothing else! You can eat as much as you need to satisfy your appetite, once the previous meal has digested (leave 3-4 hours between each meal). Mung beans are available from health food shops, Indian grocers and sometimes supermarkets. They come in green or yellow varieties. Green is more detoxifying. Make up a fresh batch for each day, reheating only as much as you need for each meal so the meal is as full of ‘prana’ (energy) as possible. A food thermos works very well if you don’t have a kitchen at work. Try not to use a microwave!


  1. Mung beans
  2. 2 Tbsp. ghee
  3. 2 bay leaves
  4. 2 pinches of hing (Asafoetida)
  5. 1 tsp. turmeric
  6. 1 tsp. cumin
  7. 1 tsp. coriander
  8. Chopped garlic
  9. Green leafy vegetables or pumpkin


  1. Wash beans and soak overnight or for at least 4 hours. Heat 2 tbsp. ghee in pan and add 2 bay leaves, 2 pinches of hing and 1 tsp. turmeric. Add one part mung beans for 3 parts water, some freshly grated ginger root and simmer for 40 minutes, adding more water as necessary. In a separate pan, fry 1 tsp. each of cumin and coriander seeds, a little chopped garlic. Add to soup and simmer for a few minutes then season to taste. You may also add a spoon of ghee if you are Vata/ Pitta type. If you feel like a little variety, you can also add green leafy vegetables, pumpkin or courgettes to the mung soup, or make a completely vegetable soup and have this for one of the meals per day. If you are feeling weak or very hungry you can eat a little brown or white rice with the soup at lunch time. When you start eating normally again, make sure food is light and easy to digest. Kitchadi is ideal, avoiding heavy foods that are hard to digest (meat, fish, eggs, bananas, bread, cakes, biscuits etc!) for at least a week.