India being the land of Ayurveda has long been integrating ayurvedic principles in everyday cooking.
Ayurveda talks about three main constitutional types. The Vaata, Pitta and the Kapha. That is Wind, Fire and Water. Every human body is the combination of these 3 elements. The balance in these three elements is what leads to the well being of mind, body and spirit.
Invariably, Indian cooking, especially vegetarian cooking is integrated with these basic principles of Ayurveda. Everyday cooking is balanced with lot of Satvik elements and healing ingredients. The cooking techniques and the way food should be consumed is key in achieving that balance. Food is medicine and what we eat will affect our overall well being , even our consciousness.
Indian recipes have been passed on from generations who were pioneers in applying Ayurvedic principles into everyday cooking. We have quick and healing recipes or home remedies for certain ailments. We have specific concoctions or pastes or mixtures for ailments like common cold, headache, sore throat etc. Even pregnancy and post pregnancy diet is influenced with these principles.
Today we are focusing on one such dish using the Green mung. It is extremely healthy, has lots of protein and fiber. The Ayurvedic property green mung is it’s cooling and cleansing abilities. It is calming and soothing for the stomach, prevents gas and bloating and is easily digestible. It is an astringent and a toner. Go Mung for sure!! 🙂
Green Mung Dal
(This recipe serves 2 people)
1 cup Green Mung beans- Washed and soaked overnight
1 small plum tomato- diced
1 bunch of scallions- finely chopped
2 tsp Cumin powder
1 tsp Coriander powder
1 Tsp Chilli powder or Pepper powder or 2 slit green chilli for the heat
1 tbsp Ghee
2 tsp grated ginger
1 tsp Turmeric
Salt as per taste
Cilantro and curry leaves for Garnish.
1 Tsp Cumin seeds
1 dry red chilli
1/2 Tsp Asafoetida
1.2 inch Cinnamon stick, 1 clove and 1 Bay leaf for flavor (Optional)
To save time place the soaked green mung and cook in a slow cooker or pressure cooker until soft and can easily break with your fingertips. If you do not have a slow or pressure cooker then just boil the beans directly in water until soft
In a pan pour ghee. Once the ghee is heated add all the tempering ingredients. Let the spices release the aroma and turn fragrant in hot ghee.
Next add the chopped scallions and tomatoes. Saute until the tomatoes become soft and mushy.
Add turmeric, cumin powder, coriander powder, pepper/chilli powder and salt into the tomato mixture.
Once all the spices blend in and the ghee starts separating, add the pre -cooked mung beans.
Add the grated ginger. Stir it all in and adjust the consistency of the soup as desired by adding a little water.
Let the dal simmer and come to boil for about 5 minutes.
Garnish with chopped cilantro and curry leaves. Serve with hot rice or just have it in a bowl by it self.