Mung beans are one of the most easily digestible legumes, making them a great vegan protein source for sensitive stomachs. With rice and vegetables, the dish becomes a complete lunch that is light and gives you energy for the day.

A warm curry with rice is just great on cold days. It can be combined wonderfully with different types of vegetables, depending on what is in season at the time of year. Perfect in winter: potatoes, carrots and broccoli. Mung beans can of course also be replaced with other types of lentils. Cumin and fennel seeds increase the digestive effect and give the dish a special touch.
Wholesome and easily digestible
When I tried mung beans for the first time, I was totally amazed. I had never felt so full of energy and light after a meal :) Since then, mung beans have been my favorite type of lentil that goes well with any vegetable curry.
Mung Dal Curry "Happy Belly"
Ingredients for 2 servings
1 onion
2 cloves of garlic
1 cup mung beans (best to soak them for a while before cooking)
1 teaspoon cumin
1 teaspoon fennel seeds
1/2 teaspoon turmeric
1 teaspoon Garam Masala (or another spice mixture)
1/2 teaspoon salt (or to taste)
2 tomatoes
1 carrot
2 potatoes
1/2 broccoli
1 cup of rice
Optional: Fresh coriander
preparation
And this is how it works:
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