This is a delicious recipe of Mung Bean Stew with Turmeric Broth honors some of the principles of Ayurveda. A warm stew made with lots of digestion friendly spices. Whether you believe in this practice or not this stew is quite tasty and can be adapted to your needs. Replace the beans with pasture chicken for a paleo friendly meal or swap out the vegetable for whatever you enjoy or have on hand.
- 1 tablespoon ghee or coconut oil
- 1 teaspoon cumin seeds (optional)
- 4 stalks peeled carrots, diced
- 4 stalks celery, diced
- 1 cup mung beans (soaked overnight in water and rinsed)
- 6 cups water
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoon turmeric powder
- 1-2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 inch fresh ginger, grated
- juice 2 lemons, about 1/4 cup
- 1 head kale, stems removed and sliced or cut into 1 inch pieces
- Parsley or cilantro, minced (optional garnish)
- In a large stock pot over medium heat melt the ghee or oil.
- Add the cumin seeds and cook for 30 seconds until you hear them pop.
- Add the diced carrots, celery, and beans.
- Cover with water and add the spices on top plus lemon juice.
- Reduce heat to low, cover with a lid and simmer.
- Cook until the beans are soft and the veggies are tender about 20-30 minutes.
- Add the shredded kale a cook for 1-2 minutes until lettuce is wilted.
- Garnish with minced parsley or cilantro.
- Store in an airtight container for up to one week or freeze for up to one month.
Great with shredded chicken, ground beef, add any vegetable you like or use any bean you have on hand.