*On a side note- fenugreek seeds have been used to induce labor in some holistic practices so maybe omit this seed if you’re pregnant.
You may have heard about the fantastic health benefits of turmeric and ginger before, but studies have been done on fenugreek showing a decrease in both total cholesterol and LDL cholesterol. Mung beans also provide great health benefits. They contain dietary fiber, which lowers cholesterol in the blood; as well they are an excellent source of protein and are part of the legume family. It is worth noting that they have no unhealthy saturated fat or cholesterol. Mung beans are a source of phytosterols, which is a nutrient that is also thought to lower cholesterol.
Slow Cooker Mung Bean Soup
Start by measuring and preparing all spices. In a coffee grinder, spice grinder, or using a mortar and pestle combine cumin seeds, fenugreek seeds, and coriander seeds and grind into a powder. Now is a great time to measure out the turmeric powder, grate the ginger and chop the vegetables, onions and garlic, as well as wash the mung beans.
Either in a large sauté pan, or in your slow cooker insert if it is stove top safe, add grape seed oil over medium heat. Add onion and ¼ tsp. salt and sauté until it begins to soften, about 5 minutes.
Next to the sautéed onions add minced garlic, ginger, and all spices. Stir for 1 minute. Add mung beans and stir for 1 -2 more minutes, then remove from heat.
If you’re using a sauté pan spoon the spiced onion/mung bean mixture into the slow cooker, or if you’re using the insert place it back inside the slow cooker unit.
Add the remaining ingredients to the slow cooker: water, ½ tsp. salt, cauliflower florets, and diced zucchini.
Cook on the low setting for 6 hours.
With love, gratitude, and warm healthy vibes,