Kapha/Vata Balancing, Pitta in Moderation
Mung Bean Curry
This delicious mung bean curry is not only packed with flavor but also rich in nutrients like protein, fiber, and antioxidants. Consuming mung beans improves digestion, supports immune function, and reduces inflammation. It pairs well with rice, chapati or millet and balances all 3 doshas (Vata, Pitta and Kapha).
Ingredients for 4 – 5 Servings
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2 tsp
Coriander Seeds
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1 tsp
Cumin Seeds
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1 tsp
Fennel Seeds
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1 tsp
Tamarind Paste
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1 piece
Chili (unseeded)
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2
Shallots
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2
Garlic Cloves
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2
Stalks Curry Leaves
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1 cup
Grated Coconut or Dry Coconut
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2 cups
Mung Beans
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1 tsp
Turmeric Powder
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2 tsb
Mustard Seeds
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2 tsp
Salt
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1/2 tsp
Garam Masala
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1
Medium Sized Tomato
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2 tbsp
Coconut or Sunflower Oil
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1 tbsp
Chopped Cilantro
Total Time
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Cooking Time40 min
Goes Great with
Preparation
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Soak the mung beans overnight or in hot water for a minimum of 4 hours
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Add the mung beans into a pot with water, turmeric powder and salt
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Cook until the mung beans begin to soften (20-25 mins)
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Mix the spices (coriander, cumin, fennel, tamarind, chilli, shallots, and garlic) with the coconut and 1/2 cup of water and blend into a fine paste.
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Heat the oil in a saucepan and add the mustard seeds
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Chop the tomato into small pieces
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When the mustard seeds begin to pop, add the curry leaves and tomato and cook for 2 minutes or until soft
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Add the mung beans with the water and the spice paste into the saucepan and bring to boil. Add more salt if needed
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Garnish with chopped cilantro