I can not imagine a day without a warm meal.
On “dry and cold” my body just does not work.
That is why it is a quick and healthy idea to prepare an aromatic Mung Dal from mung bean that blooms on beneficial health benefits.
First of all, it miraculously affects my intestines.
Secondly, it sucks but does not burden the digestive tract, which regulates metabolism.
And third, it smells bad and tastes the same.
Its unique taste and Mung Dal’s properties owes to its inconspicuous, mung beans originating in India. In my kitchen I mostly use mung dal – beans without green shells. It does not need soaking and boils very quickly.
Mung bean is an undisputed Queen, when it comes to cleansing and detoxifying the body. According to Ayurveda, the cleanser affects the cardiovascular system and severely detoxifies the liver from heavy metals (such as aluminum, aluminum, cadmium, lead, mercury).
The high content of vegetable protein, fiber, zinc, B vitamins is yet another strong argument for its health benefits.
But that’s not the end, because our heroine is a real magnesium mine that will soothe our nerves, calm and relax the “tight” and strained muscles. It’s the perfect solution for addictive kawaiholics, nervous people as well as active and caring for physical and mental form.
Mung bean is the basic ingredient of Ayurvedic detention in the form of so- Kitchari, whose main ingredients are mung beans and Basmati rice.
My Mung Dal version evaluates every time I cook it. I will always change something, I will add, but as you give it to my favorite, taken from the original recipe for a native Hindu who betrayed me how cooked in India …
Serving for 2 people:
500 ml of water
100 g of mung beans
Green peas – fresh or frozen (in my hand)
Butter spoon / clarified butter
Himalayan salt – the amount by discretion
Spice mix (turmeric): turmeric, Roman cumin, coriander, ginger, nutmeg, spicy chilli
Because of the inability to purchase all the spices – you can use Garam Masala (about 1 teaspoon) instead of the above. The dish will definitely not lose its flavor.
Mix the seasoning spice on the butter until it has its aroma. Then add chopped onion and mung beans on the strainer. We mix and fry for a moment, after which we pour water. We bring to the boil and throw the carrot sliced into the slices. We give a teaspoon of butter, cover and cook until the bean softens and the whole dish gets dense consistency.
It’s about 30 minutes for me, because I like her form overcooked and sticky. The water issue is also individual – more dense – less water than the recipe.
At the end we throw a handful of frozen peas and we no longer cook just leave it covered for a few minutes. We serve sprinkled with parsley – mega dose of vitamin C guaranteed!
And now we consume ….
How simple, delicious and healthy ……