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Preparation in time: |
40 minutes plus
2 hour soak for split mung
1 hour 15 minutes plus
2 hour soak for whole mung
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-Vata – Pitta, O Kapha |
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- 1 3/4 cups split mung dal or whole mung beans
- 6½ cups water
- 1 tablespoon sunflower oil or ghee
- ½ teaspoon mustard seeds
- ½ teaspoon turmeric
- 1/8 teaspoon hing
- 1 teaspoon sea salt
- 1½ teaspoons barley malt or brown rice syrup
- 1½teaspoons lime or lemon juice
- 1 teaspoon coriander powder
- ½ teaspoon cinnamon
- ¼ teaspoon curry powder, mild
- ¼ green pepper, chopped (optional, omit for Pitta)
- 1 clove garlic, minced (optional, omit for Pitta)
Soak mung for 2 hours, then drain. In large heavy sauce pan heat oil or ghee and add mustard seeds. When they pop, add turmeric, hing, mung, water, and remaining ingredients. Mix well. Cover and cook for ½ hour if split mung, 1 hour if whole mung, or until mung is quite soft. |
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