Mung Mushroom & Sweet Potato Stew
Amrita Ma Devi
Mung Mushroom & Sweet Potato Stew
Mungs have very little fat; there are only 116 calories, in a half cup of cooked lentils. They are a reliable source of protein, so nutritious, and full of minerals: folic and magnesium, phosphorus, potassium, and thiamin. . In fact, they may protect against heat stroke, aid digestive health, promote weight loss, and lower “bad” LDL cholesterol, blood pressure and blood sugar levels- so a boon to diabetics, those who want to control their body weight blood sugar and insulin levels. This quick stew is easy on the pockets and your waistline.
5 from 1 vote
5 from 1 vote
COURSE
Breakfast
SERVINGS
4 People
INGREDIENTS
INGREDIENTS
- 1 cup mung rinsed and soaked overnight
- 5 cups water
- 1 stick celery
- 1/2 button mushrooms
- 1 sweet potato 🍠
- 2 tablespoons finely chopped fresh cilantro
- 1- inch fresh ginger grated
- 8 curry leaves 🍃
- 1 heaped tbsp coconut oil
- 1 tsp mild madras curry powder
- ½ teaspoon thyme
- pinch of cayenne for Kapha optional
- salt and pepper to taste
INSTRUCTIONS
INSTRUCTIONS
1. Drain the mung and place them with water in a saucepan. bring to boil; then cover and over medium heat cook for 30 minutes or until mungs are tender but not mushy.
2. In a separate pan add the coconut oil vegetables, salt, and spices, and stir to stop sticking.
3. After the veggies are tender and fragrant make the addition to the mung and stir them in. Next, serve and then allow to cool enough to eat and enjoy.
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1 Comment
Herbert
Herbert
OCTOBER 3, 2022 AT 10:32 PM
Excellent write-up. I certainly appreciate this website.
Keep it up!
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“Amrita here. Mom of 3 and lover of ancient wisdom, meditation & yoga. I transformed my family’s health with a plant-based diet.”
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