Ingredients (serves 2-3 portion): Group A - 3 cups of water - 2 cups of daikon radish or taro root vegetables, chopped - 4 Moringa fresh sticks or pods or 1 table spoon powder - 1 teaspoon ghee - 1 teaspoon salt - 1/4 teaspoon ground coriander - 1/4 teaspoon ground cumin - 1/4 teaspoon ground fennel- 1/4 ground turmeric
Group B - 1 tablespoon of ghee - 1/4 teaspoon ground cumin - 1/4 teaspoon garam masala - 6 fresh or dried curry leafs - 2 tablespoon mung beans - Freshly squeezed lime juice - Chopped fresh cilantro
Instructions * Combine all the ingredients from Group A above in a pod, bring to a boil. * Reduce the heat and let simmer for 30-40 minutes stirring occasionally. * Transfer the soup to a blinder and pulse 5-10 times and pour soup over a strainer, catching the soup (this is to blend the moringa pods, you can omit this step if using powder). * Set the broth aside. * In a separate small pan over medium to high heat, put in ingredients from Group B in this order: 1 table spoon ghee, then add 1/4 teaspoon cumin, 1/4 teaspoon garam masala, 6 fresh curry leaves. Sauté for about 1 minute. Add this mixture into the broth you set aside from above. * In a separate bowl, mix mung bean flour with a bit of room temperature water to make it into a thin smooth paste. Stir into the broth. * Return the broth to stove top, and simmer for 5-10 minutes until it starts to thicken up. If the soup is too thick, add water. * Serve hot, garnish for fresh lime juice and fresh cilantro.
Special Notes: Drink no more than twice a week it’s extremely effective in removing toxins.