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Sprouted Mung Dal with Sweet Potatoes and Chard

Ingredients
> 5 cups water or broth
> 1 cup green mung beans (rinsed and soaked overnight)
> 1 tsp winter spice mix (see mixture below)
> 2 cups cubed sweet potatoes
> 4 leaves swiss chard
> 1 tbsp ghee
> 1/2 tsp cumin seeds
> 1 tsp black mustard seeds
> 1/2 tsp salt
> 1/3 cups fresh sprouted mung beans

Winter Spice Mix
> 1 tbsp coriander seeds
> 1 tbsp cumin seeds
> 1 tbsp turmeric powder
> 1/2 tsp salt
> 1/2 tsp dehydrated sugarcane or succanat
> 1 tsp ginger powder
> 1 tsp black pepper

Dry roast the coriander and cumin seeds in a heavy bottomed pan over medium heat until you can smell them, just a few minutes. Cool completely. Combined the other ingredients and grind them to an even consistency in a grinder or by hand wit a mortar and pestle. Store in a small glass jar, enjoy using when cooking yummy winter meals!

Directions
In a large saucepan on high heat, begin to boil the water/broth. Drain the soaked mung beans and add to the water/broth along with the spice mix. Boil for 10 minutes. Add cubed sweet potatoes. Turn heat to low, partially cover, and set the timer for 30 minutes. While the dhal mixture simmers, slice chard into thin ribbons and add for the remaining simmer time, partially covered. In a small frying pan, warm the ghee on medium heat and saute the cumin and mustards seeds until you can smell them, just 2-3 minutes. If the mustard seeds start popping, cover the pan. Pour the spiced ghee into the pot with the beans and vegetables. Add the salt and the sprouted beans, partially cover, and boil until the 30-minute timer goes off. Serve and enjoy!

How to sprout mung beans
It take about 2-4 days to sprout mung beans. They are handy to have around to add to soups, stews and salads. Place mung beans in a blow to soak before going to bed. In the morning, rinse them and place them in a warm area (a windowsill with ample sunlight works great) covering them with a towel. Later in the day, rinse them again and let soak for another night. They should be sprouting by the following morning and can be eaten then, or you can continue sprouting to let the tails grow for another day or two.

(adapted from The Everyday Ayurveda Cookbook by Kate O’Donnell)

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