Gut & Health Boosting Mung Bean Stew
Mung beans are amazing little pulses often used in Ayurvedic cooking for their cleansing and purifying properties.
They contain high amounts of fibre, amino acids, antioxidants and so many minerals and vitamins it would take up the whole page to list them all.
Just rest in the knowledge that they will just about rebalance, boost up and comfort all and any bodies and health conditions.
They are delicious (and so much richer in all the good nutrients) when sprouted (and easier to digest if you find pulses tend to give you gas), soaked overnight and cooked with a piece of kombu seaweed (removed at the end of cooking) for easier digestion.
This is how I like mine. But you can cook them and add to soups, salads, even non-vegan meals to increase the amount of protein and fibre in your meal.
300 gms of uncooked dried mung beans
1 onion chopped
3-4 garlic cloves (to taste)
2 tbsp ghee or coconut oil
1 tbsp turmeric powder
2 tsp cumin powder
1 tsp cardamon powder or pods
3 carrots, sliced
1 punnet shiitake mushrooms
1 bunch of kale/spinach
1 bunch of fresh coriander
1 pinch of salt (to taste)
1 tsp sea salt
water to cover the beans.
- Soak the beans overnight in cool water. They will expand a lot so make sure to soak in lots of water
- Next boil and simmer the rinsed beans in plenty of water. do not add salt yet.
- In a separate pan, melt the fat and saute the onion, garlic and spices gently for a few minutes.
- Add the vegetables to the fried spices and brown slowly
- Once the beans are still a little firm, add the vegetable/spice mixture and simmer about 10-15 minutes until the beans are cooked but not mushy. (cooking time is about 20 minutes so watch they don’t overcook)
- Add the salt, pepper and coriander at the end.
- Serve with brown rice, naan if you want bread.
- Blend into a soup if you want the next day as a health lovely lunch.
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