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Mung Bean and Vegetable Dish

by | Cold & Dry, Cooked Vegetables, Decrease Pitta, Decrease Pitta-Kapha, Easy to Digest, Liver Phlegm Stagnation, Lunch, Mung Beans, Nourishing, Recipes, Slowing, Spleen Qi Deficiency, Spring, Summer | 0 comments

 

Mung Beans & Vegetable Dish

Print Recipe Pin Recipe
Prep Time 6 hours
Cook Time 30 minutes
Total Time 1 hour
Course Lunch, Main Course
Servings 4 servings

Ingredients
  

  • 1 cup mung beans soaked for 2-6 hrs. (Vata - Pitta - - Kapha -)
  • 2 Tbs. ghee Vata - Pitta - - Kapha +
  • 1 leek sliced (Vata - Pitta 0 Kapha -)
  • 1 potato cut into large cubes (Vata + Pitta - - Kapha -)
  • 1 sweet potato cut into large cubes (Vata - - Pitta - Kapha +)
  • 1 lime sliced (Vata - Pitta 0 Kapha -)
  • 2 dates pitted (Vata - Pitta - Kapha +)
  • 1 tsp. cumin seeds Vata - Pitta + Kapha -
  • 1 tsp. coriander seeds Vata + Pitta -- Kapha -
  • 1/2 tsp. fennel seeds Vata - - Pitta - Kapha -
  • 3 cardamom pods crushed (Vata - Pitta - Kapha -)
  • 1 tsp. rock salt Vata - - Pitta 0 Kapha +
  • Handful of sherry tomatoes halved (Vata - Pitta 0 Kapha +)
  • Handful of coriander leaves finely chopped (Vata + Pitta - - Kapha -)

Instructions
 

Preparing the beans:

  • Soak for 2-6 hours. After soaking, strain and wash.
  • Put the beans in a cooking pot and cover with room temperature water, at least 2 cm above the beans.
  • Bring to boil. Remove foam by using a large table spoon.
  • Turn off the flame, drain the water and wash the beans.
  • This process of boiling, foam removing, straining and washing, helps soften the mung beans.
  • For those with weak or sensitive digestion who want to consume legumes, it is recommended to repeat this process twice.

Preparing the spices and vegetables:

  • Fry the whole spices in ghee. Add the leek, potato, sweet potato, slice of lime and dates. Fry and stir all ingredients.
  • Add the soaked, boiled, strained and washed beans.
  • Cover with water, bring to boil, lower the flame and cook for about 30 minutes, partially covered.
  • Towards the end of cooking, add the salt.
  • Take off the flame and garnish with the halved tomatoes and fresh coriander.

Notes

For Vata & kapha: replace the lime with lemon, coriander with parsley, chives or scallions. Add fresh ginger, grated or dried chili.
For Vata: add to the plate extra olive oil or ghee.

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