Updated: Jul 13, 2020
Mung beans are an tri-doshic pulse that is in Ayurvedic terms, a super food (click here if you would like more of a read on Mung Beans and their benefits). This recipe is a traditional family favourite developed by Parry under the guidance of our Mum from India. Please omit or add spices that are appropriate for your natural constitution, seasonal routine or current health needs. However, as a general guideline, the combination of spices below will support all three doshas to some extent and makes for a great foundation to work with.
WHAT YOU WILL NEED
1 cup mung beans (pre-washed)
3 cups water
Himalayan pink rock salt to taste
1-1½ tbsp turmeric powder
1 tbsp cumin seeds
2-4 curry leaves
1 tbsp coriander powder
1 tbsp curry powder
1 tbsp Garam Masala
2 medium sized red or brown onions
Thumb sized piece of fresh ginger, finely sliced or grated
1-2 tbsp ghee or olive oil
2-4 medium size tomatoes, roughly chopped
Fresh coriander leaves to garnish and a wedge of lemon or lime
To start, wash the beans 3-4 times under running water through a strainer or sieve.
In a medium sized saucepan, add the beans and water and bring to a boil.
Once the mung beans begin to soften, lower the heat down to a simmer for 5-10 minutes or until the beans have absorbed most of the water.
Heat oil/ghee in a large pan over medium high heat, then add cumin seeds, stirring constantly until the seeds start to pop and become aromatic.
Then add chopped onions, and ginger, combining well with the spoon. Let it cook for 5-7 minutes or until onions starts to become translucent and soft.
Add all the spices and let it cook for another 3-5 minutes, stirring constantly, until aromatic.
Add the chopped tomatoes and let it cook for good 10 minutes until the tomatoes soften and break down.
Once the Tadka (masala paste) is ready slowly add your cooked mung beans to it.
Add 1-2 cups of water and bring to a boil.
Once it starts to boil bring heat to a low simmer and let it cook for 15-20 minutes before serving. Note: Occasional stirring is important so the daal won't stick at the bottom of the pan.
Serve immediately with freshly cooked basmati rice or Chapati, adding fresh coriander and a lemon or lime wedge to the daal to finish. Delicious!
With love and light,
T & the big man himself, Mr Parry x
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