WARMING MUNG BEANS

4 servings, 40 minutes

INGREDIENTS

• 1 small red beet, peeled and cut into chunks

• 2 cups mung beans, soaked for 2 hours (if in a pinch and using unsoaked beans, just cook them for longer)

• 1 tbsp ghee 

• 1 tsp fenugreek seeds

• 1 tsp cumin seeds

• 3 cloves garlic (optional, or you can reduce the amount of garlic to reduce its stimulating warming effects)

• 1 leek, chopped

• 1/2 tsp turmeric powder

• 1/2 tsp ginger powder

• black pepper to taste

• salt to taste

• 6 cups veggie broth or bone broth (add more if needed)

• juice of 1 whole lemon 

DIRECTIONS

1. Start by boiling the peeled and chopped beet chunks in 2 cups of water. Boil until soft, allow to cool once cooked, set aside.

2. Drain & rinse the mung beans, set aside.

3. Heat the ghee in a large pot. Once hot, add the fenugreek seeds and cumin seeds and cook for 1 minute. 

4. Add the chopped leeks and heat until translucent. Once translucent, add the garlic and saute for 1 minute.

5.  Add the turmeric and ginger powder and saute for no more than 30 seconds.

6. Add the mung beans & veggie broth. Bring to a boil then reduce to a simmer. Cover and cook until mung beans are soft (30-40 mins).

7. While that is cooking, add the cooked beets to a blender with salt and 1/4 cup water and juice of 1 lemon. Blend into a liquid.

8. Stir in the blended beet mixture into the mung beans in the last 5 minutes of cooking, add salt to taste.

9. Top with fresh lemon juice and serve with cumin rice or steamed greens.

   
   

#lunch #dinner #vata #kapha #winter #fall

Notes

• The perfect comfort dish on a cold winter night :).

• If vata or pitta you can serve with any #grainsideoption. I like cumin rice.

• If kapha or just craving a light warm meal in the spring/ winter time, serve on its own with a side of steamed kale.