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Savory Mung Bean Pie

Ingredients

  • 1 1/2 cup yellow split mung beans, soaked overnight and well-rinsed
  • 1 1/2 cups water
  • 1 tsp ghee
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp fennel
  • 2 tbsps chopped fresh herbs (rosemary, sage, basil and thyme are all good options)
  • 1 tsp mineral salt
  • 1/4 tsp black pepper
  • 1 1/2 cup grated sweet potato or squash
  • 1 cup finely chopped kale or spinach

Directions

  1. Soak yellow split mung beans overnight or at least 6-8 hrs, then drain and rinse well.

  2. Warm oven to 400 degrees and, using 1/2 tsp of the ghee, generously coat the bottom of a 9-inch pie-pan. 

  3. Add mung beans to a blender with water. Pulse until batter begins to come together.

  4. Add all spices to the batter mix, including salt and pepper. Blend well. Batter should be thick but pourable. 

  5. Pour spiced mung bean batter into a large mixing bowl.
  6. Add grated and chopped vegetables to the batter. Using a spatula, fold in until well blended. 
  7. Pour batter into the pie dish and bake for 20-30 mins. 
  8. Once batter begins to form a crust, brush with the remaining ghee to help create a nice golden brown crisp on top. 
  9. Cook another 20-30 mins or until a knife in the center comes out clean. 
  10. Let cool 15-20 mins then serve warm. 

Notes

This savory mung bean pie is a wonderful vegetarian alternative to quiche or meat pie and offers a filling and satisfying meal or side dish. You can change up the vegetables to provide variety but we recommend one “earthy” vegetables (root vegetable or gourd) and one “airy” vegetable (leafy greens or cruciferous vegetables). This helps keep a balance between heavy and light qualities in the dish. 

A few favorite combinations: 

  1. sweet potato and kale
  2. butternut squash and spinach
  3. beets and broccoli

Dosha Type

Mung beans are sweet and astringent in taste and light and dry in quality. They are also cooling. In this way, they balance all three doshas and are particularly good for Pitta dosha due to their cooling nature. When soaked, they are more easily digestible (ideal for Vata) and their drying quality helps to balance Kapha. 

They are also considered “sattvic”, promoting clarity and pureness in mind, body and spirit. 

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