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Mung Bean Stew
The Ayurvedic Vegan Kitchen: Finding Harmony Through Food" by Talya Lutzker, Book Publishing Co.---sent by Hannah
A tasty, satisfying soup featuring Indian spices, several veggies, and mung beans.
240 ml 1 c. yellow split mung beans
7 ml1 & 1/2 tsp. coconut oil
5 ml1 tsp. fennel seeds
5 ml1 tsp. cumin seeds
1 (1-inch) piece fresh ginger, peeled and minced
1/2 small leek or 2 green onions, minced (optional)
1 stalk celery, minced
1 heaping cup 1/4-inch thick carrot slices
950 ml4 c. water
30 ml2 T. freshly squeezed lemon juice
7 ml1 & 1/2 tsp. salt
1 sweet potato, scrubbed and diced
1 red or purple potato, scrubbed and diced
1/2 bunch kale, shredded (about 2 cups)
10 ml2 tsp. curry powder
Soak the beans a couple of hours or so. Drain and rinse.
Melt the coconut oil in a large saucepan over medium-high heat. Add the fennel, cumin, and ginger. Cook and stir for one minute. Add the leek, celery, and carrots. Cook and stir for another 1-2 minutes. Add the mung beans, water, lemon juice, and salt. Cover. Cook for 30 minutes over medium heat, stirring occasionally.
Add the sweet potato and red potato. Cook for another 15 minutes or until the sweet potato is fork-tender. Remove from the heat. Stir in the kale. Cover. Set aside for 5 minutes. Stir in the curry powder before serving.
Comments
The whole bean variation
I couldn't find yellow split mung beans so I used the whole green ones. It turned out very well. I ground the fennel and cumin seeds with mortar and pestle and the aroma was spectacular!