Mung Fagioli el Verdura, 🙂 like the name in Italian.
Kidchuri in Ayurveda recipe
The inspiration for an old Ayurvedic recipe for mung dal is used to cleanse and rejuvenates body as it’s so nourishing, easy to digest and rebuilding the body. In Ayurvedic culture, people are sometimes recommended to eat just this dish for a week or more – mung dahl for every meal! Kidchuri is vegetarian equivalent to chicken soup. On an average, every four months it’s wise to a cleanse depending on your lifestyle and diet.
Or just for a day in a month do a mono diet. Just mung dal for breakfast, lunch and light vegetable soup for early supper that does you an of the world of good.
Mung one of the most alkaline bean with a green covering and little yellow beans inside. When you get them at the store, it’s usually split yellow. To facilitate digestion, soak the beans overnight, and it will also speed up the cooking. As the beans swell and sprout the nutrients becomes multiplied, most other pulses and lentils are an excellent source folate, soluble fiber, rich in amino acids for the cells to produce proteins and in B complex vitamins, calcium, and potassium. Mung dal mixed with coconut milk at the end of cooking is like Soul food try it and you will love
Mung dal mixed with coconut milk at the end of cooking is like Soul food try it and you will love it.
Mung Fagioli el VerduraPrint Recipe
- 17.6 oz / 500g mung beans
- 4 large layer of fennel bulbs, sliced sauteéd
- 2 thumb size of ginger, grated
- 2 large carrots, cubed
- 2 medium zucchini, cubed (optional)
- 6 baby radish, finely diced save the greens on top
- 2 handfuls of greens, e.g. baby spinach, baby kale
- 2 handfuls of coriander, finely chop stems and leaves
- 2 large limes or lemons - juice the first and save the second and cut into wedges for serving
- 2 cups of water extra to make dal soupy
- 1 tablespoon of coconut oil (non-vegan ghee)
- Sea salt or (a gluten-free soy sauce) to taste
- Approximately 2 large pinches of sea salt and 1 tablespoon of Tamari
- 1 teaspoon of freshly crushed corn of black pepper
- 1 tablespoon freshly cumin powder
- 1 tablespoon turmeric powder
- 1 teaspoons of freshly ground coriander seeds
- 1 teaspoons whole coriander seeds
- 6 cardamom pods, crushed open
- 10 pieces of fresh curry leaves
- 1 fresh green chili to taste (optional)
- To really enjoy the flavour and taste use organic/natural ingredients wherever possible.
In a large pot soak the mung beans minimum 6 hours or overnight.
Remember that they will swell and double in size, so it's good to use a large saucepan or bowl.
Drain and rinse the beans, add fresh water and cook until beans are soft.
You can enhance the fragrance of the spices by dry frying in a large deep frying pan for a minute over medium heat - keep stirring to prevent burning.
Add ginger, diced chili at this point if you like this a little spicy.
Add coconut oil/ghee in the same pan and fry the fennel until soft and brown stirring occasionally.
Next saute the hard vegetable first, add carrots, kale to the spices then add salt, pepper, and other vegetables give it stir and allow to simmer until half cooked with the lid on for 3-5 minutes over medium heat.
Pour more water if you want the dal little soupy.
Stir with a spoon to prevent burning at the bottom of the pan.
When it's all done add in the chopped coriander, radish greens, and coconut milk.
Enjoy with a wedge of lime or lemon (optional).