This great tasting vegan bean soup is nourishing & easy to digest. It nicely combines Ayurvedic Indian spices with Daoist Chinese, and Functional medicine healing foods.

Health Benefits of this soup

  • Anti-inflammatory
  • Relieves depression and irritability
  • Relieves mental fogginess and physical torpor
  • Awakens the appetite and promotes healthy digestion
  • Rich in insoluble fiber – to support a healthy microbiome
  • Reduces mucous and phlegm in lungs and sinuses
  • Thermogenesis; burns fat into energy
  • Calms restless fetus
  • Stabilizing effect on blood sugar and treats diabetes.

Ingredients (14 servings)

2 cups Moong Dahl – Moong beans (not mung beans)
About 4 quarts of water
5 teaspoons of fresh minced ginger
5 to 6 teaspoons of fresh minced jalapeno green chili peppers
2 bay leaves
3 teaspoons of turmeric powder
4 tablespoons of organic coconut oil
6 cups of Kabocha squash seeded and cut with a heavy knife in about inch size pieces –do not peel kabocha squash
3 teaspoons of Himalayan salt or sea salt
6 tablespoons of fresh lemon or lime juice
4 teaspoons black mustard seeds
1 teaspoon cumin seed / 1 teaspoon black cumin seed /1 teaspoon ajwain seed
½ teaspoon fenugreek seed powder
¾ teaspoon asafoetida powder
½ teaspoon coriander powder

Add the squash to 1.5 -2 quarts water bring to boil then cook on medium until squash becomes tender.
While that is going on: Rinse Moong beans and place in pressure cooker. Add enough water to cover .5 inch above them. Add ginger, green chili pepper, turmeric,  bay leaves and 4 teaspoons oil or ghee. Stir, bring to a boil and pressure cook on high for about 6 minutes. Depressurize and check to be sure the beans are cooked. They can be slightly formed but easily mashed. They should be soft.

Add the squash with squash water with the cooked mooing beans in a large stockpot or the pressure cooker pot and stir well. Add more or remaining water if too thick.
Add salt and Lemon juice.

Heat the remaining oil or ghee in a small pan or iron skillet over moderately high heat. Sauté the mustard seeds in the hot oil until they crackle and pop. But take care not to burn them. Then add the cumin and ajwain seeds, when they begin to turn brown and give off a slight fragrance. When the seeds begin to get darker, add the asafoetida, fenugreek and coriander powders, quickly moving the pan to disperse the powder in the hot mixture. As soon as the powder is wetted in the hot oil immediately empty the mixture into the soup. The pan can them be submerged into the soup for a fraction of a second and emptied into the soup to get all the spices. Stir. Allow to sit for a few minutes before serving. Can be served with lemon or lime wedges and chopped fresh cilantro.

Instructions without Pressure Cooker.

Moong dal is rinsed and soaked 5 hours and drained. It is then cooked in about 2.5 quarts of water, with the same spices that get added to the pressure cooker. It’s brought to boil on high heat, while stirring. Then covered under moderate low heat and boiled for about 1.5 hours until tender.

In a separate pot cook boil the kabocha squash in about 1.5 quarts of water until tender and add it to the cooked moong beans. Then follow the same steps as listed under pressure cooker method.
The Acupuncture & Wellness Clinic of Jonathan Breslow is creating these amazing healthy recipes. Fusions of global healing traditions with holistic insights of Functional medicine.