Ingredients (Buy locally grown organic ingredients, if possible)
1-2 teaspoons ghee (make organic ghee at home)
1 pinch asafoetida powder (hing)
1/4 teaspoon cumin seeds (jeera)
1/2 cup onions, chopped
1 teaspoon ginger, chopped
1/2 teaspoon turmeric powder
1/4 teaspoon coriander, freshly ground
1 pinch dry ginger powder (shunthi)
Red chili powder to taste
Rock salt (saindhav salt) to taste
8 cups water, room temperature
Cilantro for garnish, chopped
- Rinse and soak the mung beans for 6-8 hours. Drain and keep it aside. Best is to soak mung beans overnight.
- Add mung beans to a large clay pot and sauté for 2 minutes. Add water and bring it to a boil and let it simmer without lid on low-medium heat for 40-45 minutes. Stir occasionally and continue cooking until the beans are tender.
- Meanwhile heat ghee in a separate clay pot on medium heat. Add asafoetida powder, cumin, chopped onions and ginger. Sauté gently, not allowing them to burn. Add turmeric powder, coriander powder, ginger powder, red chili, salt and mix well.
- Once the beans are thoroughly cooked, add mung beans to it as well. If it looks dry, add 1/2-1 cup of hot water to it and cook for another 2-4 minutes on medium heat. Turn off the heat when done.
- Garnish with freshly chopped cilantro and enjoy it warm with slow-cooked odana rice.
Mung beans are highly nourishing and balances all three doshas. Mung beans also help improve the eyesight and should be a part of regular diet.
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