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Preparation in time: |
with pressure cooker, 45 minutes, plus overnight soak. Serves: 8-9
Without pressure cooker, minimum of 3 hours. |
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- 1½ cups dry whole mung beans
- 9 cups water
- 1 teaspoon sea salt
- 1 medium onion, chopped
- 1 carrot, diced finely
- 2½ tablespoons lemon juice
- ½ teaspoon curry powder, mild
- 2 teaspoon coriander powder
- 1 tablespoons fresh ginger root, mince
- 1 to 2 tablespoons sunflower oil (the lesser amount for Kapha)
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon turmeric
- 1/8 teaspoon black pepper
- ½ green pepper, chopped (optional, omit for Pitta)
Soak beans overnight. Drain them and cook with 6 cups of water in pressure cooker for 20 minutes or unit quite soft. Without pressure cooker, soak beans at least 2-3 hours, Rinse, then place in large pot with 9 cups of water and cook for 40 to 50 minutes or until quite soft. In small frying pan, heat oil. Add mustard and cumin seeds. When the mustard seeds pop, add turmeric, then add the warmed spices to the cooked mung beans. Add all remaining ingredients and mix well. Cook for 15 minutes over medium heat. |
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