Mung Bean Coconut Curry
Mung beans, revered in Ayurveda, hold a significant place in traditional healing practices. These tiny green legumes are considered tridoshic, meaning they can balance all three doshas—Vata, Pitta, and Kapha. Mung beans have a cooling energy that helps pacify Pitta, making them beneficial for individuals with Pitta imbalances. They are also nourishing and grounding, which can help balance Vata. While mung beans have a mildly astringent quality, they are generally considered suitable for Kapha in moderation. Rich in fiber, protein, and essential nutrients, mung beans support digestive health, enhance detoxification, and provide sustained energy. Incorporating mung beans into your diet can contribute to overall well-being, making them a valuable ingredient in Ayurvedic cuisine.
Ingredients
2 Tbs extra-virgin olive oil
10 garlic cloves, crushed
¼ cup chopped red onion
1 tsp cumin powder
1/2 tsp of turmeric powder
1 tsp of smoked paprika
2 inches of fresh ginger, peeled and grated
sea salt and black pepper, to taste
4 cups water
1 cup dried mung beans
1 13.5-oz can full-fat coconut milk
1 lime, cut into wedges
1 bunch parsley, roughly chopped
1 tbsp Ghee
10 curry leaves
In a large pot, heat the olive oil over medium heat until hot.
Add the garlic and onion, and saute, stirring 3 mins.
Add the turmeric, cumin, paprika, ginger, salt and pepper.
Cook, stirring often, for 5 mins.
Pour in the water and stir in the mung beans.
Bring to a boil, then reduce the heat to low, cover the pot, and let simmer for 30 mins.
Then, uncover the pot and let simmer for an additional 15 mins, or until the mung beans are softened.
Turn off the heat and stir in the coconut milk.
Heat the ghee in a small frying pan, add the curry leaves and wait until you can smell the strong aroma being released,
Ladle into bowls with some basmati rice and garnish each bowl with lime wedges and lots of parsley.
Enjoy!