Green mung bean curry: A light and aromatic dish from India

Ingredients for 2 people:

• ½ cup mung beans

• ½ cup brown rice

• ½ fennel bulb

• ½ kohlrabi

• ½ courgette

• 1 tsp ghee

• 1 tsp black mustard seeds

• ¼ tsp Asafoetida*

• ½ tsp ground turmeric

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp fenugreek

• ¼ tsp ginger powder

• pepper

• Rock salt

• 50 ml coconut milk (with at least 60% coconut content)

• Lemon juice

Preparation:

1. Soak the mung beans the day before (at least 7 hours), then wash and cook them unsalted for about 10 minutes.

2. Wash the wholegrain rice in hot water and cook it according to the instructions with a pinch of rock salt.

3. Cut the fennel into strips and dice the kohlrabi and zucchini.

4. Roast mustard seeds in ghee until they pop, stir in asafoetida powder* and other spices and roast briefly, stir in fennel and zucchini, pour in water and soup seasoning and simmer for 5 minutes.

5. Then add the zucchini and cook until al dente.

6. Finally, season with coconut milk, salt, pepper and lemon.

My dosha tip: suitable for all doshas

*Asafoetida: Also known as hing (stinky seed), it is used as a substitute for onion and garlic flavor. Asafoetida has a soothing effect on the digestive system and relieves flatulence.