Organic Green Gram (Mudga)

500 Gm

₹160.00

Categories: Organic Superfood 

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Available Stock : Out Of Stock

BASIC INFO

Organic Green Gram/Mung Beans (Mudga)

Organic Ayurveda ingredient for daily requirement of healthy proteins.

 

Acharya Charaka proclaims Mudga as a Nithya Seviniya Ahara –Food that can be consumed every day. It is one of the important food ingredients described in Ayurveda classics in detail, due to its relevance in diet, nutrition and wholesome factors, or Pathya. Considered as the best among all lentils according to ancient Ayurveda sages, Kerala Ayurveda’s Organic Green Gram helps pacify Kapha and Pitta doshas and is easy to digest. A rich source of healthy proteins, this organic green gram helps nourish the body tissues and is a supportive staple for vegetarians and those with very active lifestyle. It may be slow cooked and stewed to perfection or can be used as an ingredient in salads after steaming. A highly versatile ingredient, this organic green gram may also be ground into gluten-free flour for external application on skin and hair for luster.

  • Considered best among all lentils by Ayurveda
  • Nutritional support for plant-based diets
  • Kapha & Pitta balancing
  • Healthy weight management | Choice of diet to recoup
  • Organic | 100% Natural | No chemical fertilizers

 

RECIPE:

Creamy Mung Bean & Coconut Soup

Steamed Mung beans are nutritious and versatile additions with any dishes. They complement rice or are great on their own. Enjoy Creamy Mung Bean Coconut Soup as a side dish or a full meal.

Prep time: 10 min

Cook time: 30 mins

Serves: 2

 

INGREDIENTS:

  • 1 cup Kerala Ayurveda Organic Mung Beans
  • 2 stalks celery stalks, chopped
  • 1 tbsp curry powder
  • 1 cup plum tomatoes, chopped
  • 2 carrots, chopped
  • 5 cups water
  • 2 tsp turmeric powder
  • 1 tsp crushed red pepper flakes
  • 1 zucchini, chopped
  • 1 handful of fresh cilantro, chopped
  • 1 large onion, chopped
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 2 bay leaves
  • 1 tbsp fresh ginger grated
  • 1 cup of coconut milk
  • Salt and pepper to taste

 

INSTRUCTIONS:

Pressure cook mung beans, do not strain. Meanwhile, add the olive oil in a medium pot over medium heat. Add onion and ginger, then sauté for 3 minutes. Add garlic, then curry powder and turmeric, and sauté for another minute until onion is soft - be careful not to burn the garlic. Add celery, carrots, and tomatoes. Pour in mung beans and stock. Submerge bay leaves, and bring to a boil. Reduce heat to simmer while covered for 25 minutes. Check every 10 minutes and added more water as needed to achieve the consistency of a very thick soup. Add the zucchini, cover and simmer another 15 minutes. Remove from heat and discard bay leaves. Stir in cilantro and coconut milk. Season with salt and pepper to taste.



RECIPE:

Creamy Mung Bean & Coconut Soup

Steamed Mung beans are nutritious and versatile additions with any dishes. They complement rice or are great on their own. Enjoy Creamy Mung Bean Coconut Soup as a side dish or a full meal.

Prep time: 10 min

Cook time: 30 mins

Serves: 2

 

INGREDIENTS:

  • 1 cup Kerala Ayurveda Organic Mung Beans
  • 2 stalks celery stalks, chopped
  • 1 tbsp curry powder
  • 1 cup plum tomatoes, chopped
  • 2 carrots, chopped
  • 5 cups water
  • 2 tsp turmeric powder
  • 1 tsp crushed red pepper flakes
  • 1 zucchini, chopped
  • 1 handful of fresh cilantro, chopped
  • 1 large onion, chopped
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 2 bay leaves
  • 1 tbsp fresh ginger grated
  • 1 cup of coconut milk
  • Salt and pepper to taste

 

INSTRUCTIONS:

Pressure cook mung beans, do not strain. Meanwhile, add the olive oil in a medium pot over medium heat. Add onion and ginger, then sauté for 3 minutes. Add garlic, then curry powder and turmeric, and sauté for another minute until onion is soft - be careful not to burn the garlic. Add celery, carrots, and tomatoes. Pour in mung beans and stock. Submerge bay leaves, and bring to a boil. Reduce heat to simmer while covered for 25 minutes. Check every 10 minutes and added more water as needed to achieve the consistency of a very thick soup. Add the zucchini, cover and simmer another 15 minutes. Remove from heat and discard bay leaves. Stir in cilantro and coconut milk. Season with salt and pepper to taste.

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