My grandmother, Ma, didn’t take supplements or drink protein shakes. She didn’t search for glowing skin. Yet she had long shiny hair, strong bones and good skin all her life. She simply sipped her mung broth
In our home, moong pani was a go-to for everything. Not tea. Not coffee. A pot of golden broth on the stove. Sundays meant a bigger pot and for a large family brunch. For me it was happy, warming drink that we loved as children. I never liked milk to this was my hug-in-a-mug!
Ma never called it a superfood. She didn’t know about biotin, antioxidants, or gut health. She didn’t need to. She had strong bones, long hair, sharp eyes, and steady energy well into old age. She lived what science would later explain.
As an adult, I wanted to understand why it worked. Mung beans are rich in plant protein, biotin, folate, antioxidants, and gut-feeding fiber. When soaked and sprouted, they become even easier to digest and absorb. That’s why mung is one of the first foods given to babies across many Asian cultures. Gentle, complete, and deeply nourishing.
That insight led to Moong Pani.
We took a 30-hour traditional process and made it simple. A clean, flavorful broth in powder form. Just add hot water, stir, and sip. No prep. No mess. Just warmth and nourishment when you need it.
Ma didn’t know the science. She just knew how to live well. I gave her wisdom a name.
Moong Pani isn’t just a broth.
It’s ancient care in a cup.
A hug in a mug, from Ma.
With gratitude,
Anu
Moong Pani is a golden mung sipping broth inspired by Ayurveda, made for modern life.
