This flavourful, filling dish is packed with nourishing ingredients that are great
for the digestive system, and will set a solid foundation for the day ahead.
¼ cup whole mung beans or
1 ½ tsp whole cumin seeds
1 ½ tsp coriander seeds
2 Tbsp ghee
½ tsp turmeric powder
1 pinch hing/asafoetida (optional)
3 bay leaves
1 tsp dried oregano
1-2 tsp fresh ginger root, grated
3 cups water
½ tsp kelp powder
3-4 cups fresh vegetables
(zucchini, celery, kale, collard
greens, chard, cabbage)
1 tsp sea salt
2 large handfuls of spinach
½ bunch cilantro
- Soak beans overnight (you can sprout them for up to 1 day, changing the water halfway through).
- Rinse beans until water runs clear.
- Grind cumin and coriander seeds in a spice grinder or mortar and pestle.
- Warm ghee in a saucepan and add turmeric, asafoetida (if using), freshly ground cumin, coriander, bay leaves and oregano. Sauté until aromatic, being careful not to burn.
- Stir in the ginger and beans. Add water and kelp powder.
- Simmer, covered, over low heat, until beans are tender (30-40 minutes for mung beans, 40 minutes-1 hour for black beans).
- Meanwhile, wash and chop the vegetables.
- Add salt and fresh vegetables just before all the water has been absorbed by the beans. Cook undisturbed until completely tender, about 15-20 minutes.
- Add in spinach and cook until just wilted.
- Stir thoroughly, serve warm and garnish with fresh cilantro.