Dr. Stephen Wechsler’s Green Mung Bean Soup



Mung Bean Soup has a magical and powerful effect! It helps to balance all 3 doshas. Its spices are part of the medicinal quality of this delicious and nourishing soup. When combined with certain sharp and penetrating herbs, the blocks created by Aam (toxic mucus that lodges in the body over time due to poor diet, lack of exercise and wrong lifestyle) are broken and flushed out of the body. In the same way that a gun is able to shoot through objects and break them, some herbs and spices have this effect, especially when combined with the mung bean.


1 cup whole green Mung beans - soaked overnight
2 cup water + 1/2-1 to taste tsp. salt- to cook beans in pressure cooker
2 cup water - to achieve the soup
1 tbs. Sunflower oil or ghee 1/2tsp. Mustard seeds *
1/4tsp. Hing (known as Asafoetida in the West)*
1 Bay leaf
1/2tsp. Turmeric
1 tsp. mixed Cumin and Coriander Powder *
1½ tsp. Ginger - chopped 1/2 tsp. Garlic - chopped
2 tsp.  Or to taste Salt
1½ tsp. Lemon juice
1 tsp. raw Sugar cane (optional)

Preparation Time

45 minutes you can double the amount of these spices if you want to add more taste

Method of Preparation

Soak the mung beans overnight in water.

Clean and finely grind ginger and garlic. Drain the mung beans, wash them two times and cook in a pressure cooker with the indicated amount of water until tender. It takes around 25 minutes, according to your pressure cooker. (The beans have to be broken.) If you use a regular pot, it will take 40-45 minutes for the beans to be fully cooked.

Heat the oil or ghee in a large deep saucepan and add mustard seeds. When mustard seeds pop, add hing, bay leaf, turmeric, cumin, coriander, ginger and a pinch of black pepper. Mix well and do not allow to burn. Place the cooked beans with the fresh water and the remaining ingredients into the saucepan. Bring to a boil then simmer for a few minutes more. Add Lemon and Enjoy!

Mung Bean Soup Cure

It is beneficial to fast on Mung Bean Soup. One can start, depending on the amount of Aam in the body, with 3-5 days of fasting only on Mung Bean Soup. Then add cooked vegetables like pumpkins and squashes, and leafy greens for two days. Finally, add rice for the next two days. And then return to your normal diet. You can also do mung soup fasting for half a day if you feel you have eaten something very heavy. Your next meal could be mung bean soup and even that is beneficial to give the body a rest and eliminate unwanted toxins.


Detox Baths:

(NOTE: Baths should be taken on a daily basis during detox and rotated, switching to a different type of bath each day. After detoxing, use whichever bath seems appropriate to meet your current needs.) Make sure to hydrate well.

  • EPSOM SALTS AND GINGER: This bath opens pores and eliminates toxins and also helps to eliminate pain. Stir one cup of epsom salts and 2 tablespoons of ginger in a cup of water first, then add to the bath. Do not remain in the tub for more than 30 minutes.
  • SALT AND SODA: This bath counteracts the effects of radiation, whether from X-rays, cancer treatment radiation, fallout from the atmosphere, or television radiation. 1 cup of baking soda and 1 to 2 cups of ordinary coarse salt (or epsom salts or sea salt) to a tub of water. You can soak for 20 minutes.
  • EPSOM SALTS, SEA SALT, AND SESAME OIL: This bath helps with dry skin and stress. Take 1 cup of Epsom salt, 1 cup of sea salt (from the health food store), and massage your body with sesame oil soak for 20 minutes. Pat yourself dry.
  • VINEGAR BATH: This is used when the body is too acidic. This is a quick way of restoring the acid-alkaline balance. 1 cup to 2 quarts of 100% apple cider vinegar to a bathtub of warm water. Soak 40 to 45 minutes. This is excellent for excess uric acid in the body and especially for the joints, arthritis, bursitis, tendonitis, and gout.