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.
Glutenfree // RefinedSugarFree // Dairyfree
- 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
- 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.