Mung & Mushroom Stew

Mung Beans, also known as Mash or Green Gram, are recommended for daily consumption in Ayurveda. Their name is derived from the Sanskrit word ‘Mudga,’ which can be translated to ‘that which brings happiness‘. The bright green lentils are the easiest to digest among pulses. Despite being sweet in taste, moong is considered light, dry, cooling, and provides nourishment and strength to the tissues.

Due to their scraping effect, they are used as a cleansing agent both internally and externally. They have a tendency to absorb impurities inside the intestines, add bulk, and encourage healthy bowel movement. Topically, mung beans powder is used to exfoliate the skin, applied dry (such as in Udwarthanam), or wet. Mudga Yusha (green gram soup) is prepared by boiling soaked mung beans in water with some salt and spices until a semisolid consistency is achieved. This preparation is considered a rejuvenative, given to patients during a cleanse. Moong dal is rich in protein, fiber, iron, and potassium. It helps treat skin problems, IBS, and weight issues. It improves digestion and elimination, reduces inflammation, controls blood sugar levels, and strengthens the bones. This recipe is so simple to make, yet so delicious! Feel free to substitute mushrooms with another vegetable, and use other herbs if you can’t find curry leaves.

Ingredients:
4 cup boiling water
2 cups mung beans, soaked overnight, and preferably sprouted
2 cups of mushrooms (or any other vegetable), roughly chopped
1 tbsp ghee or olive oil
1 tbsp cumin seeds
1 tbsp fennel seeds
0.5 tsp black pepper
1 tsp pink Himalayan rock salt
Sprinkle of chili flakes (optional)
Juice of half a lemon
10-15 fresh curry leaves (use sage, rosemary, thyme, or fresh zaa’tar if you can’t find it)

Preparation Method:
– Rinse the soaked lentils until the water runs clear
– In a large pot, add the mushrooms and let them cook without adding oil or liquid, for about 5 minutes until they start to smell smokey.
– Now add the mung beans and hot water to the pot, bring to a boil and cover with a lid. Turn the heat down to a low flame. Simmer for 15-20 minutes without stirring. Check after 15-20 minutes to see if the lentils are soft and ready.
– Add the salt and black pepper
– In a small pan, heat up 1 tbsp of olive oil or ghee, add the curry leaves (or your herb of choice), cumin seeds, fennel seeds, and chili flakes. When the curry leaves and spices start to pop and splatter, turn off the heat.
– Pour the Tadka (tempering) on top of the lentils, and stir.
– Serve warm with a squeeze of fresh lemon juice on top.