HIPPIE HASH

4 servings, 30 minutes

INGREDIENTS

Hash

• 1/2 cup green lentils or green mung beans (if you are using mung beans, preferably give them a 2 hour soak beforehand, so they don't take as long to cook)

• 1/4 tsp turmeric powder

• 1 large sweet potato, peeled and chopped in 1/2 inch cubes (about 1 cup) 

• 2 tbsp ghee 

• 1/4 tsp fenugreek seeds

• 1 tsp cumin seeds

• 2 tsp fennel seeds

• 1 cup celery, chopped into bite-size pieces 

• 1 cup zucchini (or your choice of seasonal veggie, could be anything you like, it is a hash, have fun...stop being so serious ;))

• Salt & black pepper to taste

• Fresh arugula with olive oil and balsamic drizzle (for the side, optional, but lovely)

Topping

• Fennel Bulb Pesto (optional but awesome...see notes below if you don't feel like making it)

  
  

DIRECTIONS

1. Prepare the beans/ lentils: Rinse the lentils or mung beans (whatever you are using). Add to a small pot over medium heat. Add turmeric powder and 1 cup water, bring to a boil then reduce to a simmer. Allow to cook until soft, adding more liquid as needed (about 20 minutes). Strain out any excess liquid if needed. Set aside.

2. While that is cooking, in a separate large saucepan, heat 1 tbsp ghee over medium heat. Add the sweet potato and salt. Cover and cook until the potatoes are tender (about 10 mins). 

3. In a separate small saucepan over medium heat, add the cumin seeds, fennel seeds, and fenugreek seeds. Dry roast until aromatic. Once aromatic, add the spices to a spice grinder and blend into a uniform powder, set aside. 

4. Once sweet potatoes are tender, add the ground spices, celery, chopped zucchini, with 1 tbsp ghee and a splash of water. Cover and allow to cook until veggies are tender (about 10-15 mins), adding more water if needed. While that is cooking, prepare the fennel pesto sauce (you just throw everything into a blender/ food processor, it's easy)

5. Once all veggies are tender, stir in the cooked mung beans and salt & pepper to taste.

6. Serve warm topped with fennel bulb pesto and a side of fresh arugula with a light olive oil and balsamic drizzle.

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

Notes

• If you don't feel like making the pesto, I feel ya, you already have so many pots going at once for this hash. This would also be delicious topped with an olive oil drizzle, lemon juice, and fresh herbs like cilantro, parsley, and/or mint.

• This is a great meal for all doshas but if Vata, I would sub mung beans for the lentils and definitely do a sauce-y olive oil-based sauce with it...like idk...the fennel bulb pesto ;).

• I have had this hash in a variety of different ways: topped with a fried egg (good for vatas or vata/pitta), topped with sprouted mung beans (good for pittas & kaphas), and topped with fresh paneer (good for vatas & pittas). All are good. Have fun with it!