A warming and grounding modern take on the classic Ayurvedic cleansing food.
Time prep: 20 minutes
cook time: 40 minutes
1 . Rinse and soak mung dal & quinoa overnight
2 . Measure out al l spices into a cup
3 . Add ghee / oil into large pot . Add all the spices and sauté on a medium heat until fragrant (careful not to burn !)
4 . Stir in mung dal , quinoa and mung beans
5 . Add water and chopped veggies. Bring to the boil, reduce heat and put lid on.
6 . Cook for around 30-40mins, adding more water if needed. Ensure dal and beans are completely soft. You should be able to squish between your fingers easily.
7 . Serve with coconut yoghurt and green chutney
Green Chutney buy it or make it your own!
• juice from a lime
• 1 green chill de-seeded
• 1/4 cup of olive oil
• a thumb sized piece of fresh ginger
• a handful of coriander, parsley & mint
• 1 tsp cumin
• salt & pepper
Put all ingredients into a nutria bullet or kitchen whiz until a smooth paste, put into an airtight container . Will keep in the fridge for a couple weeks or you can freeze it.
Recipes from Shani FitBirds Fitness and Cami founder of La Maison Wellness Mindful Supper Club
1 cup o f ye l low mung dal
• 1 cup o f quinoa
• . cup of mung beans
• 2 Tbsp o f ghee or coconut oil
• 4 cardamom pods
• 2 sweet potatoes
• 5 cups of water
• 1 tsp b lack pepper
• 1 tsp se a sa l t
• 1 tsp g round coriander
• 1 tsp ground cumin
• 1 tsp ground ginger
• 2 t sp fennel seeds
• 2 tsp black mustard seeds
• 2 tsp cumin seeds
• 2 tsp turmeric
Coconut Yogurt and fresh coriander