July 30, 2024
Moringa Mung Bean Kitchari by Helen Einlo
Ayurveda is all about warm & combining ingredient to ease our digestion.To learn more about eating in a balanced Ayurvedic way, head over here to read about it on our guest blog post from Helen.
This recipe is the second of an Ayurvedic series by our wonderful new ambassador Helen, check back soon for another incredible creation from Helen.
| TIME | SERVES | DIFFICULTY |
| 40 minutes | 1-2 |
|
INGREDIENTS
1 big cup of green mung beans (soaked overnight)
1 tsp ghee
1tsp turmeric
1tsp moringa
1tsp coriander
1tsp cumin
1/2tsp caraway seeds or fennel seeds
1 tomato
1 carrot
small chunk of pumpkin
1 cup green beans
1/2 chilli
1 onion
5 garlic cloves
1 large cup of water
1 small cup of coconut cream or milk(optional)
salt/pepper to taste
METHOD
Heat the pot, add ghee and all the spices. Saute for 15 seconds.
Add chopped chilli, onion, garlic, carrot and crushed tomato. Saute for about 30 seconds.
Add mung beans. Mix all together, add salt, pepper and water. Cover and cook for ~15min.
Taste and cook for another 10min on lower heat. The consistency is mushy, but not super flowy. Feel free to add more water for your desired consistency. I added 1 small cup of coconut cream for my vata balancing. You can also mix half rice and half mung beans. I find it easier for my vata digestion without rice. It can easily be made using instant pot cooker. It’s also perfect baby food for their little digestive system as it’s suitable for all doshas.
Serve warm. Top with coconut yogurt, seeds and pickes to balance all dosha tastes.
Cater it based on your body type. Connect with your food, say a little gratitude & enjoy the warmth inside out 💚 Helen
