I'm not going to lie, it's super nice in Phoenix right now. Like 80 degree nice and it's the first week of January. However, the nights do dip down into the 40's and 50's, and for us Desert People, that is cold! I wanted to put together a simple dish with plenty of spices to warm up my digestive system and get my juices flowing!
This aromatic dish is easy to digest for me using green mung beans - which are protein rich and have a detoxifying effect on the body. Ayurvedically speaking, the blend of spices in the dish help balance all three doshas making it beneficial for everyone. The coconut can increase the kapha dosha in excess, so if this is something you are trying to mindful of, you can simply omit the coconut. I do, however, like the slight sweetness of the coconut in this small amount.
TRI-DOSHA MUNG BEANS WITH GOLDEN BEETS
SERVES 4
1 C. green mung beans
1/4 C. shredded unsweetened coconut
3 - 5 C. water
1 T. ghee (you can substitute coconut oil)
1 clove garlic, thinly sliced
1 tsp. cumin seeds
1 tsp. yellow mustard seeds
1 tsp. turmeric
5 cardamom pods
1 tsp. coriander seeds
1 cinnamon stick
pinch of asafoetida powder
1 tsp. sea salt
1 lime, cut into wedges
1 large golden beet, diced small, or other organic chopped seasonal vegetables
Pour mung beans into a bowl, rinse thoroughly and drain. Add 3 cups of water and soak
for at least 3 hours. Drain.
DIRECTIONS:
1. In a medium saucepan over medium-low heat, melt ghee.
2. Add the cumin, mustard, coriander, cinnamon, and cardamom to the pan and listen for the “pop” sound that the mustard seeds will make when they are heated to the appropriate temperature. This should take about 1 minute if the pan is hot. (Watch carefully so you don't burn the spices.)
3. Pour the soaked mung beans in the saucepan with the the garlic, turmeric, asafoetida powder, and coconut. Add 3 cups of water, adding more when needed. Add golden beets. Stir.
4. Cook over medium heat for about 40 minutes, or until the mung beans are soft and the beets are cooked through. Add sea salt to taste.
Serve with basmati rice, brown rice, or quinoa and a fresh squeeze of lime.