Postpartum Mung Bean Soup Recipe: Nourishing Mother After Birth

This mung bean soup recipe 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, mung bean soup and kitchari are staples of a healthy vegetarian diet. It is also commonly used in the cleansing program of panchakarma.

Split peeled mung beans, which are yellow and small in size, are called mung 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 mung dal can be found in Indian food stores, in some health food stores, as well as online. Whole green mung 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 mung bean soup recipe can be served at any phase of the postpartum window.

Enjoy! 😋

Mung Bean Soup: Nourishing Mother After Birth

Prep Time 10minutes mins

Cook Time 2hours hrs

Total Time 2hours hrs 10minutes mins

Servings: 2 -3 servings

Author: Ameya Duprey

Ingredients

• 6 C water
• 3/4 C split peeled mung 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

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

Notes

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