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Kidney Bean Soup

Kidney Bean Soup


Serves Four 

Ayurvedic recipes for kidney bean soup, satisfies all 6 tastes and does not imbalance the doshas. 


  • 1 cup of dried kidney beans (or your favorite seasonal legume) 
  • 5-6 cups of water 
  • 2-inch piece of ginger, grated 
  • 2 tablespoons of fresh cilantro, chopped 
  • 2 tablespoons of ghee or olive oil 
  • 1 teaspoon of black mustard seeds 
  • 1 teaspoon of cumin seeds 
  • 1 teaspoon of freshly-ground coriander seeds 
  • 5 curry leaves (available at Indian grocery stores) 
  • 1 pinch of hing (asafetida) 
  • ½ teaspoon of ajwain 
  • ½ teaspoon of turmeric 
  • One pinch of cinnamon 
  • ½ cup of carrots, diced 
  • 1 celery stick, chopped into ½-inch pieces 
  • ½ cup of fresh spinach leaves 
  • Salt and pepper to taste 


  1. Soak beans in water overnight. Drain and discard water. 
  2. In a large soup pot, melt the ghee. 
  3. Fry black mustard seeds on medium-low heat until they pop (it takes very little time, usually under a minute). 
  4. Add cumin, hing, ginger, ajwain, coriander and curry leaves. 
  5. Sauté for about one minute. Be careful not to burn the spices. 
  6. Add the beans and stir once. Add the fresh water, turmeric, cinnamon, carrots and celery and bring to a boil. 
  7. Reduce heat to a low boil and cook about 25 minutes or until the beans are soft. 
  8. Add the spinach, and salt and pepper to taste. Cook for about 10 more minutes. 
  9. Garnish with fresh cilantro and serve with rice. 

Ways to Use Beans and Dahls  



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