Rinse mung beans or lentils with cold, fresh water then soak beans overnight in a bowl of fresh, cold water (ensure they are well-covered in the water).
The next day, drain the mung beans or lentils and rinse again with fresh, cold water before using.
In a pot, combine all ingredients: mung beans, vegetable broth, all spices (including turmeric, ginger and garlic), sesame oil, cabbage, carrots, lemon juice and salt. Stir.
Bring to a boil over medium heat, lower to simmer, then cover and cook for 1 hour.
Give everything a final stir and serve.
Great served with cilantro! Enjoy
Cleansing meals foster the bodies ability to flush
ama, or toxins, that have accumulated in the body.
Yellow split mung OR red lentils may be used in this recipe. Yellow split mung is more alkaline and a natural anti-acid and appropriate for most constitutions. Red lentils are a good substitute when yellow split mung is not available.
The rinsing and soaking process of the mung beans helps to make them more digestible. If you do not have time to soak the mung beans, be sure to give them a very thorough rinse before cooking.
Turmeric serves all Ayurvedic constitutions (it is “tridoshic”) in moderation and helps clear excess earth and water elements from the body and mind. It is also anti-inflammatory, promotes healthy digestion, supports the nervous system and proper function of the liver and nourishes the heart and circulatory system.
Lemon is sour and heating. It aids in digestion and elimination. It also clears ama and toxins from the body.
This recipe is best for balancing cleansing all doshas.
To balance pitta dosha, be sure to garnish with cilantro and/or parsley.
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