by WinnieAb
View
my 100 recipes »
1 cup split and hulled mung beans Ask a question about this ingredient
1 tablespoon organic coconut oil or organic ghee (Indian clarified butter) Ask a question about this ingredient
1 onion, peeled and diced Ask a question about this ingredient
3 garlic cloves, peeled and minced Ask a question about this ingredient
1 tablespoon fresh ginger, minced Ask a question about this ingredient
1 Serrano or other hot chile pepper (seeded for a less spicy stew) Ask a question about this ingredient
6 cups homemade turkey, chicken or vegetable stock or water Ask a question about this ingredient
2 cups peeled, seeded and cubed butternut squash (or peeled and diced white or sweet potato) Ask a question about this ingredient
1-2 large carrots, chopped Ask a question about this ingredient
2 cups Swiss chard or collard greens, tough stems removed, and then chopped Ask a question about this ingredient
2-3 teaspoons jaggery or brown sugar Ask a question about this ingredient
2-3 teaspoons garam masala Ask a question about this ingredient
1/2 teaspoon tumeric Ask a question about this ingredient
1 can of organic unsweetened whole coconut milk- optional Ask a question about this ingredient
1/2 teaspoon sea salt, or to taste (the amount of salt needed will depend on how salty your stock is) Ask a question about this ingredient
Run cold water over mung beans in a colander. Drain and set aside.
Ask a question about this stepWarm coconut oil or ghee in a large pot. Add onion, garlic, ginger and chile pepper and saute until fragrant. Add stock or water.
Ask a question about this stepAdd 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.
Ask a question about this stepReduce 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.
Ask a question about this stepAdd optional coconut milk and stir well to combine and heat through. Add salt, taste, and adjust seasonings before serving.
Ask a question about this step
So tasty! I used whole mung beans (soaked overnight) instead of the split beans and subbed a sweet green pepper and some celery for the chopped greens, and it was delicious. Very warming for the winter, but not overly-rich. So, basically perfect for this time of year, when I'm trying to repent from all the Christmas-time indulgences! Thank you for the great recipe!