Mung Dhal

About Mung Beans

Mung Dhal is traditionally is a traditional Indian and Ayurvedic dish made from mung beans. Mung beans may be purchased either split or whole, with or without skins. Mung beans hold a special place in Ayurveda due to their easy digestibility, medicinal and sattvic (peace promoting) properties. They are sweet, astringent, cool and sweet (post-digestive) making them particularly good at reducing Pitta dosha. They are alkalinizing, liver tonifying, refrigerant, antipyretic, alterative and haemostatic which also makes them a perfect food for the summer season. They are particularly good for recovery from convalescence, especially from infectious or febrile or pitta diseases. Considered tridoshically balanced, they may be eaten sprouted and raw in the summer, as a liquid soup especially nice in the winter or cooked but drier (more in the consistency of rice) any time. A tea made be made from mung beans which is a nice beverage for fevers, inflammation, enlargement of liver or spleen, bleeding disorders, and heat stroke. They may also be ground into a paste and used as a plaster for burns, sores, joint pain, inflammation, swelling, as well as for swollen breasts, mastitis and breast cancer. Boasting 25-30% protein (14 gms/cup) when cooked, they are an excellent source of vegetarian protein and essential amino acids. High in potassium, they will also calm Vata dosha if cooked well with adequate oil, salt and warming spices. To increase their cleansing affect, you will want to use whole green mung beans whose skins gently scrape “ama” (toxins) from the entire digestive tract. According to Ayurveda, we will want to soak the beans overnight in water to remove the excess Vata dosha which may produce gas due to their dry, hard nature. Soaking also releases their natural digestive enzymes making them more digestible. Occasionally you may forget to soak them overnight, this is okay on occasion. You may still use them, you will just need to cook them a little longer on higher heat. When mung beans are cooked properly, they should be soft, moist and easy to digest.

Mung Dhal takes approximately 1/2 hour to fourty-five minutes to cook. 

DIRECTIONS

• Soak 1 cup mung dhal (split beans with skins removed) overnight in enough water so they are covered by about 6-10 inches of water.

• Drain and rinse them in the morning until the water runs clear. Then, when ready to cook…

• Cover them with about half a pot of water to make a more soupy dish

• Bring water to a boil.

• Scoop out any foam and debris which may rise to the surface.

• Reduce to medium low for approx. 15 minutes with lid half way on

• Blend with hand blender

• Add more water if necessary

• Continue to cook another 10-15 minutes until texture is very soft and melts easily in your hand or mouth

• Add 1 tsp salt

• In a separate small skillet, over medium high heat, add 1-2 Tbs of ghee

• Add the following spices and sauté for approximately 1-2 minutes until cumin seeds are lightly browned and spices smell aromatic:

1. 1 Tbs cumin seeds

2. 1 pinch hing

3. 1 tsp turmeric

4. 1 tsp coriander

5. 1 tsp fennel

6. 5 curry leaves if you have them

7. 1 tsp fresh ginger (omit during the summer in hot regions or for pittas)

*Note: You can add chopped veggies of choice at this time as well such as: grated carrot, cubed zucchini, few handfuls of spinach or chopped greens or parsley or little dill leaf, or tiny pieces of green beans and saute and then add to soup (if adding veggies to soup, cover and simmer an additional few minutes until done)

• Otherwise, add spice mix to beans and simmer pot, cover and turn heat off

• You may choose to garnish with fresh cilantro or mint leaves or grated coconut.

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