Millet with Split Mung, Beets and Greens

This is a recipe that can be prepared easily for one person or for a crowd!

  • 1/2 tsp cumin seeds
  • 1/4 tsp black mustard seeds
  • pinch rock salt
  • 1/4 cup split mung dhal
  • 1/2 cup millet
  • 1/2 tsp coriander seed
  • 1/4 tsp asafoetida
  • 2 Tablespoons ghee
  • 2 cups water (more for dry climates or when not using a pressure cooker)
  • one prayer of love

Millet with Split Mung

  1. Place ghee in pot and warm.
  2. Add spices and salt.
  3. Cook until aroma is present.
  4. Add millet and split mung dhal and stir.
  5. Allow the millet and dhal to simmer a few moments, then add water and stir.
  6. If using a pressure cooker close the lid, bring to pressure and let cook with pressure for 15-18 minutes. If using a regular pot, then bring to a boil, lower to simmer and cook with lid tightly on the pot for 30-40 minutes.
  7. Stir in a pinch of black pepper before eating.

Have this highly nutritious grain and legume with beets and greens cooked in the same pot, or their own pan.

  • 1-2 Tablespoons ghee
  • 3-6 small leaves of collard greens cut or torn into small pieces
  • 1 small beet cut into strips or cubes
  • pinch of rock salt
  • 1/2 tsp ginger – fresh
  • 1/2 tsp turmeric
  • 1/2 – 1 tsp cumin powder
  • 1/2 – 1 tsp coriander powder
  • water as needed
  1. In a small pan warm the ghee.
  2. Add spices and salt.
  3. Cook until aroma comes up.
  4. Add the beets and stir to spread the ghee and spices onto the beets.
  5. Then add water.
  6. Bring to a simmer and cover for a few minutes.
  7. Add collard greens.
  8. Stir and cover again.
  9. Cook until the greens are bright and soft, though not mushy.
  10. Serve with the millet and dhal.


Image Courtesy of Myra Lewin.

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myraMyra Lewin has consulted, studied, and taught Ayurveda, yoga, nutrition, meditation, and subtle energy management since the late 1980s. Her in-depth knowledge of human anatomy, physiology and psychology enables her to approach people at their level to encourage the integration of healthy balanced practices as a foundation for living. Honoring the holistic nature of the human being, she has helped many people move from destructive paths toward fulfillment. Learn practical Ayurveda today with Myra’s Getting Started with Ayurveda program.

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Myra Lewin has studied and practiced Ayurveda and Yoga for nearly 30 years. She is a professional member of the National Ayurvedic Medical Association (NAMA), author of two books, Freedom in Your Relationship with Food andSimple Ayurvedic Recipes, and a frequent presenter at international conferences. Through Hale Pule Ayurveda & Yoga, Myra has guided thousands of people to reclaim their natural state of health through consultations, treatments, workshops and trainings. She offers classically-based and clinically focused education, including Ayurvedic chef certification, Ayurvedic treatment training, Yoga teacher training and a 600-hour Ayurvedic health counselor program.

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