Nov 12, 2020
Ingredients
- 1 cup mung beans
- 3/4 cup tomato puree
- 2 tsp coconut oil
- 1 tsp fenugreek seeds (available at most Indian stores)
- 1/4 tsp red chilli powder
- 1/2 tsp turmeric (available at most Indian stores)
- 1/2 tsp ground cumin and coriander powder (available at most Indian stores)
- 1/4 tsp minced green chilli (you can adjust depending on how spicy you like it)
- 1/2 inch minced ginger
- 1 clove garlic
- 1 tbsp fresh lemon juice
- sea salt to taste
- 4 sprigs chopped cilantro
Directions
- Wash mung beans well in a bowl under cold water, changing water 3-4 times. Soaking is not necessary
- Boil mung beans in a medium sized pot with about 3 cups water. Boil until mung beans are soft. Add more water if required. Texture should be like tomato sauce. Reduce heat to simmer (low heat)
- In a small fry pan, heat coconut oil and add fenugreek. Brown fenugreek for about 2-3 minutes
- Add tomato puree and saute for 2 minutes
- Add red chili powder, turmeric, ground cumin and coriander powder
- Add green chilli and ginger
- Saute this mixture for an additional 2 minutes and add to boiled mung beans
- Press garlic into boiled mung beans
- Squeeze lemon juice into boiled mung beans
- Add sea salt
- Simmer for an additional 20 minutes. If mung beans get to thick or dry, add more water until you reach the right consistency.
- Garnish with cilantro
About Yost
At Yost Wellness Center, we are leading a Wellness Revolution that advances a new model of health care by pioneering cutting edge treatments while utilizing Functional Medicine.