Mung Bean Stew with Butternut Squash

Ingredients

1 cup split mung beans
1 tbsp ghee or coconut oil
1 onion peeled and diced
2 garlic cloves peeled and minced
1 tbsp fresh ginger minced
4 cups vegetable stock
2 cups peeled and cubed butternut squash
1-2 large carrots chopped
2 cups swiss chard or collard greens
1/2 tsp turmeric
2-3 tsp garam masala
pinch of cayenne
1 can whole coconut milk
1/2 tsp mineral salt

Directions

1. Run cold water over mung beans in a colander. Drain and set aside.

2. Warm coconut oil or ghee in a large pot. Add onion, garlic, ginger and saute until fragrant. Add stock or water.

3. Add the mung beans and the squash, then add the rest of the vegetables and the spices. Stir well to combine all the ingredients and bring to a boil.

4. Reduce heat to a simmer and cook for 45 minutes to 1 hour, stirring occasionally, and adding more liquid if it becomes too thick. Remove from heat when everything is soft and cooked through.

5. Add coconut milk and stir well to combine and heat through. Add salt, taste, and adjust seasonings before serving.

Notes

This is a nutritious and warming recipe that is restorative to the digestive tract. It is flavourful and easy to prepare.

Winter squashes, including butternut, are eaten in the autumn after they have absorbed the sun’s energy over the summer. This stored energy gives squashes a warm ojas building heartiness that can comfort you through colder weather.

The deep orange color of butternut squashes are signs they are high in carotenes, a precursor to vitamin A. These carotenes, together with butternut squashes sweetness and cooling nature make it an excellent liver tonic. Carotenes also benefit the eyes.

Mung beans are dry, cold, clear, easy and light. They are cleansing and detoxifying, and provide a high source of nutrients like; manganese, potassium, magnesium, folate, zinc and the essential B vitamins. They are also full of protein, resistant starch and dietary fiber. You can definitely tell this when you eat them as they keep you full for long periods of time.

Dosha Type

The spices in this recipe make it overall a warming dish that is most balancing to vata and kapha doshas.

Pitta dosha can enjoy in the colder months if a pitta imbalance is not being addressed. Reducing heating spices and adding cooling spices such as coriander, fennel, dill, cilantro will make this dish more pitta friendly.

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