Moringa Mung soup is one of my favorite preparations when I am looking for super healthy foods but also being super lazy to cook anything!! Out of the multiple Moringa recipe I know, this one rocks for its taste, texture, and ease of preparation.

Pack in your lunch box, have it on a rainy day, for dinner or breakfast; this soup will never disappoint you. What’s more, it is one of the Ayurvedic preparations that works great for all body types!

Moringa Mung Bean Soup — Moringa Leaves Mung Bean Soup

This soup is also a great pregnancy and lactation food, should you be beginning a new phase of your life!!

Health benefits of Moringa

As always, we begin with some of the health benefits of Moringa! All parts of the Moringa tree are used for ‎therapeutic‬ and ‪nutritional ‬purposes. You can study health benefits of Moringa in detail over here.

It is an exceptionally rich source of ‪Calcium‬, ‪‎Antioxidants‬, ‎Iron‬, and‪ Vitamins‬. Moringa also finds its use to fight ‪Diabetes‬, balance hormones‬, as a‪ ‎galactagogue‬, improve ‎digestion‬, boost ‪brainpower‬, and for excellent‪ skin‬ and ‪hair‬.

Health benefits of Mung beans

An Ayurvedic superfood, Mung beans are great for all body types. They are a great source of micro and macronutrients including proteins, fiber, antioxidants, minerals, and vitamins.

Known for their anti-inflammatory nature, regular consumption of Mung beans can also help fight chronic cardiovascular and blood sugar conditions. An excellent source of plant-based proteins, Mung beans are known for their negligible fat content and super low Glycemic Index.

Mung Beans and Moringa Leaves Soup

Print Recipe

5 from 2 votes

Moringa Leaves Mung Beans Soup

A delicious and highly nutritious mung beans soup made with Moringa leaves. This recipe is ideal for pregnancy nutrition, growing kids, menopause, and for those looking to boost their iron, calcium, and protein levels.

Prep Time10

Cook Time15

Resting Time15

Course: Main Course, Soup

Cuisine: Indian

Diet: Diabetic, Hindu, Vegan, Vegetarian

Keyword: bean soup

Servings: 4 people

Author: Nidhi Bansal

Cost: $5

Equipment

Pressure Cooker – Can also be replaced with rice cooker

Ingredients

1 bowl Raw and Uncooked split Mung Beans
1 bowl Fresh Moringa Leaves
3½ bowls Water
1 Medium Onion
1 Medium Tomato
2 Cloves Garlic
1 inch Fresh ginger root
1½ tsp Cumin Seeds
1½ tsp Turmeric Powder
1½ tsp Coriander Seeds Powder
1½ tbsp Ghee Or Pure Cooking Oil of your choice
1 pinch Asafetida or Hing
1½ tsp Rock Salt to taste
1½ tsp Black Pepper To sprinkle on the top

Instructions

Wash the mung beans properly and soak in the water
Clean and sort out the Moringa Leaves.
Finely chop onion and tomato.
Peel the ginger and garlic. Pound them together using a mortar and pestle.
Heat the base of the pressure cooker.
Once the cooker is a little hot, then add ghee, Asafoetida, and cumin seeds.
Add garlic, onion, and ginger when the seeds start to crackle. Stir till the mix till it turns golden.
Add turmeric powder, cumin powder, coriander powder, salt, and pepper.
Keep the heat low. Add chopped tomato, mix well till it turns mushy.
Add Moringa leaves, water, and mung beans.
Close the pressure cooker and let the mix get cooked wither with one whistle, or within 15 mins when the heat is kept at low.
Sprinkle black pepper on the top. Your soup is ready to be served.
Enjoy with hot rice, bread, or just like that!!

Notes

Note: This recipe tastes great with whole green mung beans too. Follow the instruction below.

Soak the Mung beans in water for 3-4 hours and then cook or pressure cook till soft. If you do not have time to soak, then just put them in a pressure cooker or rice cooker and boil till soft. Normally, it should take 30-40 mins for boiling till soft without soaking and pressure cooking.

We would love to hear from you! If you try this recipe, do leave a comment and rate the recipe! Don’t forget to take a photo, tag @medhyaherbals, and hashtag it #medhyaherbals on Instagram. Eat Well, Feel Happy, and Look Awesome!