Ayurvedic Lifestyle Practices
"Ayurveda, Yoga, Meditation, Pranayama"

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Preparation time:  About 45 minutes start to finish, plus soaking

1 cup whole green mung beans – soaked overnight
4 cups water
1 tbs. sunflower oil
½ tsp. black mustard seeds
1 pinch. asafoetida (called hing in Asian stores)
1 bay leaf
½  tsp. turmeric
½ tsp. ground cumin
½  tsp. ground coriander
1½ tsp. chopped ginger root
½ tsp. fresh garlic – chopped
1 tsp. salt
1½ tsp. fresh lemon juice
1 tsp. raw cane sugar
1 pinch garam masala powder
1) Soak the mung beans overnight in water.
2) Drain and wash the beans two times with fresh water.
3) Cook beans in a pressure cooker with 3 cups water until tender. It takes around 25 minutes, according to your pressure cooker. If you do not own a pressure cooker, bring the beans to a boil, and then simmer for 60-90 minutes, until the beans have been broken.
4) Heat the oil in large deep saucepan and add mustard seeds. When mustard seeds pop, add asafoetida, bay leaf and stir.
5) Add the spice mixture to the cooked beans.   .
6) Add 1 cup water, bring to a boil and add all remaining spices. Simmer for a few minutes more.

Benefits of Mung Bean Soup
Mung bean is used in Ayurveda to balance all three doshas and eliminate toxins. Spices are used medicinally to create a delicious and nourishing soup.  When eaten daily over a period of time, it will have a powerful detoxifying effect that is quite remarkable.    
Recipe from Pankaj Naram.   www.ayushakti-usa.com

Sweet Potato Curry

1 Medium size onion, yellow or white, chopped
1 clove garlic, peeled and finely chopped
1 tsp. turmeric
1/2 tsp. cumin
1/4 tsp. coriander
1/4 tsp. garam masala
1 pinch - *asafoetida

1 tsp. salt
2-4 whole peppercorns (or ground pepper)
2 tbsp. ghee (unsalted clarified butter)
1 tbsp. coconut oil
2-3 medium sweet potatoes, peeled and chopped in 1" pieces
1 cup yellow split mung beans/Moong Dal (soak beans)
Fresh cilantro for garnish

Begin by melting 2 tbsp. ghee and 1 tbsp. coconut oil in a heavy sauce pan.
Add onion and reduce heat slightly.  Cook until translucent and softened. 
Add the garlic and spices (not salt) and cook a few minutes.  Add mung beans,

let toast for 2 minutes, stirring frequently so it does not burn.  Add
4 cups of water and bring to a boil.  Once boiling add the sweet potatoes
and salt, then reduce heat and cover, stirring occassionally.  Let cook
for about 30 minutes or until the sweet potatoes begin to fall apart and
the mung is fully cooked.  You may need to add more water.  Consistency of
a thick stew.  Once finished, stir in a bit of ghee and serve over basmati
or brown rice with chopped cilantro on top.  Enjoy!

NOTE:  This recipe is modified from Ancient Organic's recipe.  You can buy Ghee at Whole Foods or most Health food stores.  Split mung beans are available at Asian/Indian Markets.   You can substitute split lentils.
*Asafoetida is available at most Indian markets and some health food stores in bulk area.
Use a pinch of Asafoetida when cooking any beans for healthy digestion.



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