Gluten Free // Refined Sugar Free // Dairy Free

This is a recipe from my beloved Aunt Kari – one of the healthiest people I know! She swears by this recipe and raves about its many health benefits. I often can’t tolerate beans or legumes so I always make sure I soak my mung beans the night before. I also use a pinch of Asafoetida, which is said to assist in the digestion of beans and can be purchased at Indian Grocers.


  • ½ Cup Split Mung Beans
  • ½ Cup Quinoa
  • 1 tsp Ground Turmeric
  • Vegetables of your choice (we love to use Leek, Carrot, Sweet potato, beans, cabbage &Silverbeet)
  • 2 tbsp Fresh Ginger
  • 3 Cloves Garlic
  • 1 ½ tsp Cumin Seeds
  • Pinch of Asafoetida (assists in the digestion of beans – can be purchased at Indian Grocers)
  • 4 Cups Homemade bone broth or chicken stock
  • Himalayan or Keltic Rock Salt Salt
  • Coconut oil
  • Water

To Serve:

  • Fresh Lime
  • Fresh Coriander
  • Coconut Yoghurt


Soak mung beans and quinoa in water overnight (optional but suggested if you have a sensitive stomach).

Rinse and drain mung beans & quinoa.

Prepare vegetables, spices and chicken stock.

Heat 1 tbsp coconut oil in a pan over medium heat. Add red onion and cumin seeds to the pan and stir until onion is translucent.

Add remaining spices and stir to combine.

Add a cup of chicken stock or bone broth to the saucepan along with mung beans, quinoa, and vegetables.

Add remaining stock, cover and bring to the boil.

Reduce to a low heat and cook for 40-60 minutes.

Serve with fresh coriander, coconut cream, salt and a drizzle of lime juice.