Mung beans (or moong beans) used in ayurvedic detox for thousands of years.
It’s easy to digest (if soaked), alkalizing, high in protein, copper, vitamin K, vitamin C and anti oxidant.
So if you want some grounding, beautifying dish that’s the one:
150 gm mung bean (soaked for at list an hour, preferably over night)
2 garlic clove
200 ml coconut milk
1 tbsp coconut oil or ghee
1 inch grated ginger
5 kaffir lime leaves
1/4 tsp cayenne pepper powder
1/2 tsp cumin powder
1/4 tsp hing (asafoetida) optional though good to prevent gas 🙂
salt and pepper
handful fresh coriander (stems for cooking, leaves keep for garnish)
1 1/2 cups boiled water
Rinse the mung beans thoroughly and let them dry while you heat the oil,
add all the spices and ginger to the hot oil, then add the garlic,
when the garlic is golden add the mung beans, water, coconut milk and coriander stalk (chopped finely).
When boiled, lower the heat to minimum and cook for another 30 minutes.
Let it cool a little bit and serve with lime juice and coriander leaves.