Today I’d like to present you an Ayurvedic recipe called Mung Dal Subji. Bevor we start with the preparation I would like to share some details about Ayurvedic medicine with you.
Food has an influence on us
Ayurveda is one of the oldest holistic healing systems originated in India. As the focus is holistic it’s all about body, mind and soul.
During my participation in an Ayurvedic cooking school in Vienna, my mind was opened towards the deeper meaning of Food and the influence it has on us. Consuming Food is not just eating. For Ayurveda food is nourishing so it’s important what we eat and what kind of mindset we have. From the Ayurvedic point of view food is energy. Food influences us on different levels: emotionally, mentally and physically. Not only since the book Gut by Giulia Enders we know that our immune System is influenced by gut bacteria.
Self-healing by eating concious
When I feel unbalanced and not centered, I know that I need to focus more on self-relaxation as well as eating more consciously. Ayurveda uses a lot of spices which have an influence on our body and digestion. What I learned in my cooking training was, that the ayurvedic cuisine avoids substances that stimulate us and bring us out of balance. Self-healing starts with the right choice of your food, spices and also a concious mindset while cooking. Consciousness is key.
Ayurvedic recipe Mung Dal Subji
This recipe coming from the ayurvedic cuisine is easy and fast to cook and it’s called Mung Dal Subji. The name Subji you’ll also find as Sabji or Sabzi. It’s a vegetarian dish coming from India. You can create the Subji either more liquid so you have kind of a soup or less liquid so it will be more like a Curry. For this stew i use split mung bean which are yellow. If you’d like to detox, you can use the complete mung beans which are green and you cook the stew with more water.
Ingredients for your Mung Dal Subji
For the vegetarian Mung Dal Subji for 2 people you need:
75g of elected Mung Dal
500ml of Water
250g of seasonal vegetables cut in small pieces
1 tbsp of salt and pepper
fresh herbs like cilantro, parsley or mint
For the Masala you need:
1 tbsp of ghee / natives coconut oil or butter
1 tsp of grind fennel seeds
1/2 tsp of black cumin (nigella)
1/2 tsp of turmeric powder
a bit of asafetida (devil’s dung) or garlic
1 bay leaf
1/2 tsp of fenugreek powder
- wash the dal 3 times and cook it in a pot with sufficient water. the foam that arises take away with a spoon cause it causes flatulence
- in the meantime cut saisonal vegetables (potatoes, beetroot, pea) in cubes and add it to the dal. all together needs to cook for 20 minutes. stir regularly.
- for the Masala heat some ghee in another pot. be careful that the ghee doesn’t get too hot. it shouldn’t start smoking
- start to roast the seeds. first the fennel until it starts smelling. after that add the nigella
- next roast the powder for a short time. start with turmeric and add asafetida.
- finally add the bay leaf and the bay leaf and the fenugreek powder
- after the 20 minutes add the masala to the dal and the vegetables and let it cook together for 10 further minutes. after that let it rest.
- Finish by seasoning with salt, pepper and fresh herbs
~Bon appétit~
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