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Preparation in time: |
1 to 1½ hours, plus 2 hours to soak |
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-Vata, -Pitta, -Kapha |
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- 1 cup split mung dal or whole mung beans
- 1½ tablespoons sunflower oil
- ½ teaspoon mustard seeds
- ½ teaspoon turmeric
- 1/8 teaspoon hing
- 1 tablespoon lime juice
- 4 cups water
- 2 cups zucchini cut in ½ inch cubes
- 1 teaspoon fresh ginger root, finely minced
- 1 teaspoon sea salt
- ½ - 1 teaspoon coriander powder
- ¼ hot green chili pepper, chopped (optional, omit for Pitta)
Soak mung in 4 cups water for 2 hours. Heat oil in heavy skillet, add mustard seeds. When they pop, add turmeric, hing, lime juice, and drained mung beans. Add fresh ginger root and 4 cups of water. Cover and cook over medium heat for 20 minutes if split mung. 1 hour or more if whole mung beans. Add zucchini and remaining ingredients and cook 15 minutes or until beans are soft. |
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