"Food of Ayurveda"
Sprouted Whole Mung Stew Recipe
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Recipe Card
ingredients
- 2 tablespoons ghee or vegetable oil
- 1 cup pre-soaked sprouted mung beans
- 1 minced strip dried organic kelp
- 5 cups water or vegetable stock
- 3 chopped garlic cloves
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fresh turmeric
- 1/2 teaspoon fennel seeds
- 1/2 cup chopped fresh parsley
- 1 chopped small leek
- 1 cup chopped carrots
- 1 cup chopped sweet potato or butternut squash
- 1 cup chopped zucchini
- 2 fresh bay leaves
- 1 teaspoon salt
- 1 Pinch black pepper
Method
Step 1
Wash and soak mung for 4 -8 hours.
Step 2
Add ghee to a pan on medium heat.
Step 3
Add cumin, fennel, and turmeric to the pan.
Step 4
When seeds begin to pop add garlic and leek, cook until tender (around 5 minutes).
Step 5
Add mung and water or stock along with carrots, potato or butternut squash.
Step 6
Bring to a boil then simmer for 30 minutes until mung rises to the top and carrots are tender.
Step 7
Add zucchini at the very end and steam with the lid covered on low heat for 5 minutes.
Step 8
Mix in fresh parsley, and add salt and pepper to taste.