The Secret My Grandmother Knew (And Lived By)
Let me tell you about Ma. My grandmother. She didn’t take supplements, drink protein shakes, or Google “foods for glowing skin.” She just sipped her mung broth and glowed anyway.
In our house, mung broth (we called moong pani) was a staple. Not tea. Not coffee. Just a pot of golden, savory comfort bubbling on the stove. Sundays meant a bigger pot (and a bigger crowd) for brunch. It was our family's go-to warm-up, whether as a sippable snack, or when anyone felt under the weather.
But here’s the kicker - Ma didn’t think of it as a 'superfood' or know how packed it as with biotin, folate, antioxidants, or gut-boosting fiber. She didn’t need to. She had sharp eyes, long hair, strong bones, and unstoppable stamina. She lived what science would confirm decades later.
I fell in love with that broth all over again as an adult. But this time, I started digging into why, and the science of it. Here’s what I found. Mung Beans are packed with:
- Biotin + Zinc → promotes strong hair, glowing skin
- Protein → builds nails, bones, and muscle repair
- Folate and Antioxidants → supports cellular renewal and radiance
- Soluble fiber and prebiotics → feeds gut microbiome - a happy gut means better everything
And, when you sprout those mung beans, all that goodness gets easier to digest and more potent. It’s why they’re often among a baby’s first foods in many Asian cultures. Mung beans are gentle, complete, and deeply nourishing.
That was the moment I knew: I wanted to carry this forward.
And Moong Pani was born. We took a long 30hr process and made it into a quick and easy powder form – all you need is hot water, a swirl and a sip. No prep. No mess. Just simple, clean, soul-soothing goodness.
Ma didn’t know the science. But she knew how to live well. I just gave her wisdom a label (and a little packaging).
Moong Pani isn’t just a broth. It’s ancient wisdom – a hug-in-a-mug from Ma!
With gratitude,
Anu
Sip with purpose. Glow from within.
