Mung beans are considered a super food n Ayurveda. They very easy to cook and make a great meal for both cleansing and rejuvenating the body
You can soak them over night, however they don’t require soaking and usually cook within 30 to 40 minutes.
If you would like to cook mung bean dal faster, then I suggest using a pressure cooker rather that a pot.
Mung bean dal is relatively easy to digest and won’t cause flatulence like other harder to digest beans. It is often recommended in the ayurvedic diet.
Mung beans offer a great source of proteinand are also a good source of dietary fiber. They contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate.
Mung bean dal is a great Ayurvedic Recipe for those wanting to build strength, increase their energy and enhance their immune system.
Mung Bean Dal Soup (with a little more water)is great for those who are suffering from colds and flu – fresh garlic cloves, onions and extra ginger can be added to this Ayurvedic Recipe to fight and get rid of nasty viruses.
Like kitcheree mung bean dal is also good for cleansing and promoting good digestion. Here is the recipe below
Mung Bean Dal Ingredients – makes 6 servings
1 cups dry mung beans
1 tsp salt
1 Tbsp oil or ghee
1 Tbsp of finely grated ginger root
1 Tbsp of finely grated turmeric root or
1 tsp of turmeric powder (only if the fresh root is not available)
1 tsp cumin seeds or ground spice
1 tsp coriander seeds or ground spice)
2 bay leaves
Optional Ingredients (great for cold & flu)
1 medium onion – diced
2 garlic cloves – minced
extra tsp of fresh ginger
1 tsp of Cayenne pepper – to spice up
The secret here is to first boil six to seven cups of water (depending on how soupy you like your dal) with the bay leaves and salt.
Make sure to first rinse the mung beans and then add them to the water. Simmer to a light boil for 30-45 minutes or until the beans are soft and mushy. You can’t really overcook mung beans.
Cook your spices -cumin seeds, coriander seeds, turmeric and ginger with the oil or ghee. The Cumin and coriander seeds should turn light brown and give off a nice aroma when sauteing. After a few minutes at the spice & ghee mixture to the cooked mung beans and water.
Add any other spice like cayenne pepper at this time to the dal. If you are adding onion and garlic than saute the onion and garlic also at this time with some extra oil or ghee.
Mix together and simmer for another 10 minutes or so.
Add extra water if necessary to keep mung bean dal to desired consistency. Taste and add spices or extra salt as desired.
You can garnish with some fresh cilantro and serve on a bed of whit basmati rice or any rice of your choice. It is also good with some fresh bread, roti, naan or chaptis.
I will also cook some vegetables like cauliflower or broccoli and add them to my mung bean dal. Beets are also great with this dish and contain lots of Vitamin C. Vitamin C helps with the absorption of the iron in the mung beans.