A Green Moong Dal Soup That Can Prevent Heat Stroke

Dear Goddess Women,

Mung beans are very high in nutrients and antioxidants which then can affect health in a very positive way.
I was looking for foods to beat the heat wave and came across a recipe for longevity in my book ” Ancient Secrets of a Master Healer” by Clint G. Rogers , PhD.
It’s a Green Moon Dal soup. Much like the ingredients in kitchari but using whole green moong beans instead, soaked overnight ( that’s key).
Green Moong beans are high in protein about 15 grams per cup but also high in a key ingredient for women – B9- folate- in other words iron and contain other B vitamins.
These beans are one of the best plant based sources of protein rich in essential amino acids. Essential amino acids are ones your body cannot roduce on it’s own. The key is to soak and even sprout them before cooking.In many Asian countries moon bean soup is eaten on hot summer days.They are rich in potassium, magnesium and and fiber. They have the ablity to prevent against heat stroke, aid digestive health, promote weight loss, and lower bad cholesterol, blood pressure and blood sugar levels. Imagine that in a cup of soup?
My last client gifted this book to me and lo and behold there’s story after story of a master Ayurvedic healer, Dr. Naram who shared about healing his clients with Marma points , herbs and certain foods. You can imagine how inspiring this book has been for me and maybe for you too.
I found all the ingredients at an Indian grocery store.

Here’s the recipe:
One cup whole green dried moong beans- soaked overnight! ( in water)
2 cups water plus salt
One tbsp- cow ghee or sunflower oil
2 pinches hing or asofateda( I omitted)
one tsp black mustard seeds
1 bay leaf
1/2 tsp turmeric powder
1 tsp cumin powder
1tsp coriander powder
1 pinch black pepper
1 1/2 tsp fresh ginger- finely chopped
1 clove garlic chopped
2 more cups water
salt and pepper to taste
1 cup chopped carrots and celery ( optional)

While soaking the beans can ADD 1 TSP BAKING SODA to help reduce gas.

Drain and rinse beans then add the water ( 2 cups and salt)- cook about 40 -45 minutes. Can cook in pressure cooker about 25 minutes if you prefer.

About half way through cooking add the carrots and celery.

While beans are cooking heat the ghee or oil and add mustard seeds. When seeds start to pop add all other spices.Heat about five minutes on very low heat as to not burn spices.

Add more water to soup as needed, then add spices- allow to cook another 5- 10 minutes.

Enjoy with basmati rice if you wish.

This soup also has great detoxifying effects, and helps balance all three doshas.It aids the clearing away of ” ama” toxicity that gets lodged in the body over time due to poor diet, lack of exercise etc.

* see picture of soup in my instagram post ” Gedalia Healing Arts”

Who would think that a cup of beans could prevent heat stroke. Was happy to learn this and share it with you.

Let me know if you make it.

with fierce love,