Mung Dhal Cleansing Soup

Mung is a fantastic blood cleanser and good protein. This recipe makes a healthy meal that tastes great. I make this soup at least once a week, and eat it over several meals. Dr Pankaj Naram, my Ayurvedic teacher in Bombay, has a thin mung soup every day. Recipe (makes 6 servings) 1 cup dry, organic mung beans (soak overnight in one litre water, filtered if possible) 1tbs ghee (or vegetable oil) 3 gloves of garlic, finely chopped 2cm piece of fresh ginger, finely chopped 1 tsp fennel seeds 1 tsp coriander seeds tsp turmeric 1 tsp cummin 6 cardamom pods freshly ground pepper 1 large vegetable stock cube* 2 litres filtered water (for soup consistency) 1 bunch of spinach and/or three medium potatoes (optional) Soak the mung overnight, then rinse and drain. Chop garlic and ginger and set aside. Combine fennel and coriander seeds and grin with mortar and pestle. Heat ghee over medium heat in a soup pot. When hot, add garlic and ginger and stir for 1-2 minutes, until lightly cooked. Add fennel, coriander, turmeric, cummin and pepper. Split cardamom pods and grind seeds. Add to other spices and stir for 1 minute. Add drained mung beans and stir another minute. Dissolve stock cube in boiling water and add, along with remaining water. Bring soup to a boil, then lower heat and simmer for 50-60 minutes, until mung is cooked. For a thicker dhal, add only 1 litre water, and half a stock cube. For a heartier soup, add one bunch of spinach or beet tops, chopped, 7 minutes before serving. Alternatively, add three medium potatoes, peeled in large cubes about 30 minutes before serving. For a hearty stew, add both! Serve with crusty bread and salad, or with rice and vegetable curry.

Metabolism Tea
This metabolism tea is an Ayurvedic treatment for a slow metabolism. If your digestion and/or appetite are weak, it can help.

Combine in a teapot; 1 tsp minced, fresh ginger the seeds from 2 cardamom pods, ground or chopped fine a pinch of cinnamon a pinch of fresh ground black pepper a pinch of asafetida (available at Indian grocers and good spice shops) Add 3-4 cups boiling water and allow to steep for 5-7 minutes. Take small sips before and during meals. You can adapt the quantities of each of these spices to suit your taste.
Diet Plan as recommended by Dr Pankaj Naram What Not to Eat

1 Potatoes 2. Tomatoes 3. Egg Plants 4. Okras 5. Bell Peppers- Green

Cook Well-Everything No Salad and raw food

Grains not to eat

1. Eat spelt instead of wheat 2. Only basmati rice - Not brown or Sona masoori as they are more starchy 3. Quinoa is a good source of protein 4. Moon Bean soak and germinate and then eat 5. Red lentils ( Masoor Dal) is good 6. Ghee Good 7. Channa- careful a little heavy to digest 8. Blackeye peas- they are starchy so take in small amount

Fruits

1. Only seasonal fruits 2. Papayas good year around 3. pomegranate - eat year around 4. make tea of pomegranate skin, good for diarrhea 5. No Cold drinks, no sodas 6. Tofu same, take little quantity

No yogurt because fermented, cold, sour Drink Almond milk or rice milk (mix sweet and unsweetened Almond milk) No soya milk Raw sugar, not brown sugar ( Sugar in the raw)

Cheese limited to Paneer only, fresh only

Oils: no frying but use olive oil only. frying with canola oil Ghee Some sesame oil is ok

Activity

Breathing exercise Walk, no jogging, no running Weight training Yoga