This recipe is balancing to all doshas.
- large cooking pot
- 1½ c. whole mung bean
- 2½ c. water
- 2 Tbsp. fresh ginger grated
- 1 tsp. fennel seeds
- 1 tsp. cumin seeds
- 1 tsp. mustard seeds
- 1 red bell pepper diced
- 1 Tbsp. turmeric powder
- 1 burdock root sliced
- 1 parsnip chopped
- 1 sweet potato diced
- 1 carrot sliced
- 3 stalks celery sliced
- 1 bunch broccoli rab chopped
- 1 shy bunch chard deveined and sliced
- 1 c. cilantro chopped
- 1 c. quinoa
- ½ tsp. salt
- Soak the mung beans overnight.
- Rinse the mung beans and add 2 ½ cups water (you may want to experiment with the amount of water, depending on how soupy you want it). Set aside.
- Heat a large pot on medium. Add the ginger and sauté until brown. Add the seeds. Add the chopped red peppers and sauté for a few minutes.
- Add the turmeric. Stir in the remaining veggies (minus the broccoli rab, cilantro, and chard) for a minute or two.
- Add the mung beans that are setting aside in water. Close the lid. Turn the heat to high for about 5 or so minutes. Turn the heat to low and cook for another 30 or so minutes.
- Open the lid, add the broccoli, and cook for another 10 minutes.
- Turn the heat off, and mix in the chard, cilantro, and salt to taste. Close the lid and leave for a bit.
- Stir in the quinoa at the very end. Add salt.