Put in everyday Western terms, if the windy change in season and too much stress wear you down and suddenly you’re miserable with a hot clear runny nose, then this mung bean recipe will be comforting. It’s warming with lots of flavor and fortifying with plenty of protein, yet is moist and light. Simply put, this meal tastes so good and is beautiful. For those interested, this recipe is inspired by Ayurvedic principles for health and healing for people with a Vata disposition. If you want to learn about cooking with Ayurvedic principles, you might enjoy Ayurvedic Cooking for Westerners by Amadea Morningstar.
- 1 cup mung beans, well rinsed
- 1/2 cup quinoa, well rinsed
- 1 pkg firm tofu, cubbed
- 3-4 medium scallions, chopped
- 2T fresh ginger root, finely chopped
- 1t each turmeric and cumin
- 2 stalks celery, chopped
- 1 large bunch bok choy, chopped
- small can of thai coconut milk
- 1/2-1 lime, well squeezed juice & pulp
- sea salt and black pepper to taste
Rinse the mung beans (pre-soaking is not needed), then cover with 2 cups fresh water. Bring to a boil then simmer for 20-25 min until soft. Drain off any remaining water and set aside. While mung beans are cooking, rinse the quinoa well, then cover with 1 1/4 cup fresh water, add a pinch of salt, bring to a boil, cover and simmer at reduced heat for 20 min and all water is absorbed. Remove from heat, fluff with fork and cool uncovered. In a large dutch oven, heat 2 T olive oil then saute chopped tofu until lightly browned, about 5 min. Add chopped ginger and spices, then thai coconut milk, cooked mung beans and quinoa, chopped celery and bok choy. Simmer until bok choy is bright green and soft, about 3-4 min. Add squeezed lime, and salt and pepper to taste.