COMFORTING FENNEL & MUNG BEANS

4 servings, 30 minutes

INGREDIENTS

• 1 cup split yellow mung beans or green mung beans, rinsed (soaked for 2 hours if using green mung beans to cut down on cooking time)

• 2½ cups water

• 2 fennel bulbs, sliced into thin wedges

• 1 tbsp ghee

• 2 tbsp fresh thyme (or 1 tsp dried)

• 1¼ tsp fennel seeds

• ⅔ tsp ajwain seeds (or celery seeds)

• 1 cup kale, chopped, stems removed

• ½ cup veggie broth or water

• Zest and juice of 1 lemon

• 1 tsp ghee

• Salt to taste

• Handful of fresh arugula

• Olive oil, lemon juice, black pepper (for garnish)

DIRECTIONS

1. Cook the Mung Beans: In a medium pot, bring 2½ cups water to a boil. Add soaked mung beans. Reduce heat, cover, and simmer until soft but still holding shape (20–25 minutes). Add salt at the end. of cooking

2. Caramelize the Fennel Wedges: In a skillet, heat oil over medium. Add fennel wedges and thyme. Let cook undisturbed for 3–4 minutes per side until golden and caramelized. Set aside.

3. In the same pan, add ghee. Once melted, sprinkle in fennel seeds and ajwain seeds. Let sizzle gently until aromatic (1 minute).

4. Add kale, lemon zest and juice, and veggie broth. Stir and simmer until kale is wilted and liquid mostly absorbed (about 5 minutes). Add salt to taste.

5. Fold the cooked mung beans into the kale mixture. Let everything warm together for 2–3 minutes over low heat.

6. Serve the mung bean mixture in bowls. Top each with a few caramelized fennel wedges. Garnish with fresh arugula, a drizzle of olive oil and lemon juice, and black pepper if desired.

#vata #pitta #kapha #spring #summer #lunch #dinner

Notes

• Sometimes you just want something simple and comforting but still a little fancy...that is this dish :).

• If you are using green mung beans (like I did in the picture, you technically don't need to soak them. But, if you don't soak them, just expect a longer cooking time - closer to about 30-35 minutes.

• Great for all doshas! Option to pair with any #grainsideoption or have on its own.