Marie-Anne has long experience of the ayurvedic way of life.
During her trainings, travels, everyday life and especially through the massages she gives, she applies the ayurvedic philosophy .
According to Ayurveda, the food products involved in the recipe create a balance between the various nutrients and tastes, so the body easily uses and digests the preparation.
Looking for the ingredients of this soup is, in itself, an exploration of a new world. In an Indian shop, don’t hesitate to ask for some of the unknown ingredients of the following list.
For 6 people :
- 200 g of green soya (organic), or Mung Dai
- 4 times this volume of water
- 1 tea spoon of curcuma
- 1 tea spoon of cumin (powder)
- The juice of 2 lemons
- 2 table spoons of raw sugar or molasses
Vaghar : (the mix of fat and spices which is used as a base in Indian cuisine)
- 2 tea spoons of ghee
- 1 tea spoon of cumin
- 1/4 tea spoon of asafoetida (a solid block of fenel extract)
- Some curry leaves
- 1 table spoon of fresh ginger
- 5 crished cloves of garlic.
Soak the soya in water the day before. The next day, boil (renew the water) with the curcuma, cumin and salt.
After 30 minutes, add the Vaghar, then the lemon juice and sugar.