What is mung dal. Legumes are irreplaceable sources of protein. Dala and their varieties. Rock salt to taste

If your ideas for using mung dal don't extend beyond sprinkling a few sprouted peas on the salad, think carefully.

Mung dal, whether whole or husked, can be used to prepare main courses, salads, soups, pastas, snacks, drinks and desserts. Mung peas go well with cereals, vegetables and herbs, sour and tart fruits, other plants, spices and herbs, and even rice, soy and various nuts.

Mung or mung peas (Phaseolus aureous) are small cylindrical peas with bright green skin, yellow inside. It is eaten whole, ground with the skin, ground and peeled, as well as sprouted. It is widely used in Indian and Chinese cooking.

Ayurvedic experts consider mung peas a very valuable food - they are extremely nutritious and easier to digest and absorb than most other legumes.

Once cooked to a soft, butter-like state and combined with digestive-enhancing herbs and spices, mung peas are easily digested even after illness, as well as very elderly and very young people, individuals with a weak digestive fire.

Mung peas are light and delicate, with astringent and sweet tastes, and have a cooling nature. Prepared in combination with the appropriate herbs and spices, mung peas balance all doshas.

From the point of view of modern nutritional science, mung peas provide protein, fiber, and a source of phytoestrogens. It also contains vitamins A, C and E, folic acid, phosphorus, magnesia, iron and calcium.

How to buy and store

Mung peas are sold in oriental stores and markets, health food stores, online stores and even some supermarkets. When buying whole peas, make sure they are intact, about the same size, rich color, in the skin.

Store it in clean, airtight containers. Buy peas per month. If stored longer, it will take longer to cook and will cause flatulence in the intestines.

If you are buying sprouted peas, choose fresh, firm sprouts without brown spots. After purchase, cook and eat sprouts as soon as possible, preferably on the same day. You can also sprout peas at home.

How to prepare

Dried peas and dalas may contain small twigs, stones and other foreign matter. Take a white plate, sprinkle the peas on it and sort it carefully. Also remove any discolored and wrinkled peas.

Dry peas and dalas must be thoroughly rinsed several times, changing the water each time. Pour whatever floats to the surface of the water.

How to cook

Dry mung dal usually does not require presoaking. Hulled mung and other peas can be cooked in a pressure cooker, oven, or stovetop. If you are cooking on the stove, remove and discard any foam that accumulates on the surface of the water.

Dalas are usually tastier when cooked over low heat for long periods of time. In all cases, cook the peas until they are completely softened.

Combinations with other products

Whole mung can be paired with brown or white rice, wheat or oat flakes in a dish called kichari. You can also boil the peas to a soup consistency with plenty of water and spices.

Stews and soups are often prepared where whole or shelled mung is paired with herbs, vegetables, and grains such as barley or pearl barley. Mung dal flour can be mixed with wheat flour to make flat bread in a skillet.

Cook mung with lots of herbs and spices. Whole and shelled mung goes well with fresh ginger, basil, coriander, rosemary, sage, thyme, parsley, curry leaves and tarragon, lemon juice and spices like turmeric, cayenne pepper, ajwine, cumin, coriander, garam masala, black pepper and bay leaf.

RECIPES

Here are some mung recipes from the Ayurvedic Munga Recipes brochure.

Basic recipe for mung dal

1/2 cup crushed husked mung

2-4 cups of water

Rock salt to taste

1/2 to 1 tablespoon ghee (ghee) (smallest amount for Kapha)

1/2 tsp cumin seed

1/8 tsp turmeric

Sort the peas and rinse. Dry. Place the washed and drained dhal in a heavy-bottomed saucepan, add the turmeric and 3 cups of water.

Bring to a boil; reduce heat to medium / low and simmer until the dal is tender (about 30-40 minutes).

Stir occasionally to avoid burning, add water if necessary until the desired consistency is obtained. If foam forms on the surface, remove it.

When the peas are cooked, add salt and stir. In a separate skillet, melt the ghee, add the cumin seeds and toast until the cumin aroma appears. The cumin should turn brown but not burn.

Gently pour the butter and cumin mixture into the prepared dal. Stir and serve immediately with cooked basmati rice or other grains and vegetables. If this dal is made thin and smooth with a broom, it can be drunk as a nutritious soup.

Bitter greens, mung sprouts, avocado and orange salad

1 cup young spinach leaves

1 cup of different types of bitter herbs (dandelion, watercress, etc.)

1 cup fresh mung sprouts, halved

1 cup orange slices, seedless

1/2 cup chopped avocado

1 tbsp soaked walnut slices (soak for 15 minutes in warm water)

1 tbsp olive oil

1 tsp lemon peel

Rock salt to taste

Freshly ground black pepper to taste

1 tbsp tahini (ground sesame)

1/2 tsp thinly sliced ​​fresh ginger

Heat one tablespoon olive oil in a long-handled skillet. Add spinach leaves and mung sprouts in the oil, stir briefly until the spinach leaves wilt.

Transfer the mixture to a bowl and let cool. Add bitter herbs, orange, and avocado. In another bowl, stir quickly the lemon juice, 1 tbsp. olive oil, lemon zest, salt, pepper, ginger and tahini.

Pour this dressing over the salad, spreading it out evenly. Sprinkle with chopped nuts and serve immediately.

Mung and herb paste for spreading on bread

1/2 cup husked mung

2 tbsp almond oil or ground sesame seeds

1 tsp thinly sliced ​​ginger

1 tbsp chopped fresh parsley

1 tbsp chopped fresh basil

1 tbsp olive oil

1/4 tsp ground cumin

Rock salt to taste

1 tbsp lemon juice

Freshly ground black pepper to taste, or a large slice of sweet paprika

1-2 tbsp water, if necessary

Heat a skillet with a long handle and fry mung dal (no oil) in it for 10-12 minutes, until golden brown. The peas should be constantly stirred so that they are browned on all sides and not burnt.

Remove from heat, transfer peas to a spice grinder or food processor, and turn into wholemeal flour.

Grind all remaining ingredients in the same way and mix them into a homogeneous paste, add water if necessary. This paste is spread on toast, crackers, bread cakes, and fresh vegetables cut into pieces can also be dipped in it.

Mung dal (Phaseolus aureous) or mung bean are small cylindrical peas with bright green skin, yellow inside. It is eaten whole, ground with the skin, ground and peeled, as well as sprouted. It is widely used in Indian cuisine.
Peas, valuable for their nutritional qualities, are easily absorbed by the body after cooking with the addition of various spices that enhance digestion. Even people with poor digestion, as well as the elderly and sick people, can eat this product.


Mung Dal is light and delicate, has astringent and sweet tastes, and has a cooling nature. When combined with the appropriate herbs and spices, peas balance all doshas.

From the point of view of modern nutritional science, mung dal peas are a complete product that provides the body with protein, fiber, and is a source of phytoestrogens. It also contains vitamins A, C, and E, folic acid, phosphorus, magnesium, iron, and calcium.

Where to buy and store?
Mung dal peas are sold in oriental stores and markets, health food stores, online stores and even some supermarkets. When buying whole peas, make sure they are intact, about the same size, rich color, in the skin.
Store it in clean, airtight containers. Buy peas per month. If stored longer, it will take longer to cook and will cause flatulence in the intestines.
If you are buying sprouted peas, choose fresh, firm sprouts without brown spots. After purchase, cook and eat sprouts as soon as possible, preferably on the same day. You can also sprout peas at home.
How to cook?
Dry mung dal usually does not require presoaking. Hulled mung and other peas can be cooked in a pressure cooker, oven, or stovetop. If you are cooking on the stove, remove and discard any foam that accumulates on the surface of the water.
Dalas are usually tastier when cooked over low heat for long periods of time. In all cases, cook the peas until they are completely softened.
Combinations with other products
Whole mung can be paired with brown or white rice in a dish called kichari. You can also boil the peas to a soup consistency with plenty of water and spices.
Stews and soups are often prepared where whole or shelled mung is paired with herbs, vegetables, and grains such as barley or pearl barley. Mung dal flour can be mixed with wheat flour to make flat bread in a skillet.
Prepare mung dal with lots of herbs and spices. Whole and shelled mung goes well with fresh ginger, basil, coriander, rosemary, sage, thyme, parsley, curry leaves and tarragon, lemon juice and spices like turmeric, cayenne pepper, ajwine, cumin, coriander, garam masala, black pepper and bay leaf.
RECIPES
Here are some mung recipes from the Ayurvedic Munga Recipes brochure.
Basic recipe for mung dal
1/2 cup crushed husked mung
2-4 cups of water
Rock salt to taste
1/2 to 1 tablespoon ghee (ghee) (smallest amount for Kapha)
1/2 tsp cumin seed
1/8 tsp turmeric
Sort the peas and rinse. Dry. Place the washed and drained dhal in a heavy-bottomed saucepan, add the turmeric and 3 cups of water.
Bring to a boil; reduce heat to medium / low and simmer until the dal is tender (about 30-40 minutes).
Stir occasionally to avoid burning, add water if necessary until the desired consistency is obtained. If foam forms on the surface, remove it.
When the peas are cooked, add salt and stir. In a separate skillet, melt the ghee, add the cumin seeds and toast until the cumin aroma appears. The cumin should turn brown but not burn.
Gently pour the butter and cumin mixture into the prepared dal. Stir and serve immediately with cooked basmati rice or other grains and vegetables. If this dal is made thin and smooth with a broom, it can be drunk as a nutritious soup.
Bitter greens, mung sprouts, avocado and orange salad
1 cup young spinach leaves
1 cup of different types of bitter herbs (dandelion, watercress, etc.)
1 cup fresh mung sprouts, halved
1 cup orange slices, seedless
1/2 cup chopped avocado
1 tbsp soaked walnut slices (soak for 15 minutes in warm water)
1 tbsp olive oil
1 tsp lemon peel
Rock salt to taste
Freshly ground black pepper to taste
1 tbsp tahini (ground sesame paste)
1/2 tsp thinly sliced ​​fresh ginger
Heat one tablespoon olive oil in a long-handled skillet. Add spinach leaves and mung sprouts in the oil, stir briefly until the spinach leaves wilt.
Transfer the mixture to a bowl and let cool. Add bitter herbs, orange, and avocado. In another bowl, stir quickly the lemon juice, 1 tbsp. olive oil, lemon zest, salt, pepper, ginger and tahini.
Pour this dressing over the salad, spreading it out evenly. Sprinkle with chopped nuts and serve immediately.
Mung and herb paste.
1/2 cup husked mung
2 tbsp almond oil or ground sesame seeds
1 tsp thinly sliced ​​ginger
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tbsp olive oil
1/4 tsp ground cumin
Rock salt to taste
1 tbsp lemon juice
Freshly ground black pepper to taste, or a large slice of sweet paprika
1-2 tbsp water, if necessary
Heat a skillet with a long handle and fry mung dal (no oil) in it for 10-12 minutes, until golden brown. The peas should be constantly stirred so that they are browned on all sides and not burnt.
Remove from heat, transfer peas to a spice grinder or food processor, and turn into wholemeal flour.
Grind all remaining ingredients in the same way and mix them into a smooth paste, add water if necessary. This paste is spread on toast, crackers, bread cakes, and fresh vegetables cut into pieces can also be dipped in it.
Used site material

Countless varieties of legumes have been cultivated in different parts of the world for thousands of years. In many countries, legumes are considered a relatively inexpensive valuable dietary product, since they contain complex carbohydrates, fiber, protein, and various trace elements. Legumes are great with grains, vegetables and spices, and have a buttery texture and subtle nutty flavor. Legumes include beans, peas, lentils, and dal (also called dhal in Ayurvedic cooking). Legumes perfectly nourish all seven tissues (), which is especially important for vegetarians. For better digestion, various spices are added to the legumes - asafoetida (also called chin), cumin, fresh or ground ginger, black pepper, coriander, mustard seeds, etc. Adding these spices can help reduce side effects such as bloating and gas.

The easiest legume to digest is yellow (chopped) mung dal, the fastest of all dalas to prepare (an average of 20-30 minutes). Yellow mung dal is a peeled and split green mung dala bean.

There are several ways to prepare and use legumes:

1. Legumes are washed well, soaked overnight, the next day they are added to boiling water, simmered for 20-40 minutes, with the addition of spices, ghee (ghee), vegetables, grains (especially basmati rice).

2. Legumes are soaked for several hours, then ground into a paste and used in the preparation of desserts, dumplings, pancakes.

3. Legumes are ground into flour for making bread, tortillas, puddings.

4. Legumes are germinated and added to salads.

Below is a list of the most widely known legumes (dals):

• Tour Dal (Toor dal);
• Mung Dal;
• Yellow Mung Dal (Mung dal);
• Lentils (Lentil);
• Urad Dal (Urad dal);
• Chickpea (Garbanzo);
• Chopped Chickpea Chan Dal (Chana dal).

TOUR DAL

Toor dal has a rich history in Ayurvedic culinary, its use goes back over 3000 years, now tour gave and is widely used in culinary traditions throughout Asia, Africa and South America. Tour gave has a deliciously nutty aroma, sweet, slightly astringent taste and goes well with basmati rice. Thanks to its warming energy tour gave is an ideal product for balancing Vata and Kapha, especially with the addition of spices such as coriander and cumin.

Tour gave before cooking, soak for 4-8 hours (preferably overnight), then rinse thoroughly, add water (in a ratio of 1: 2), bring to a boil, reduce heat and cook until tender for 30-40 minutes, stirring occasionally. Add water if necessary. If using unpeeled beans, the cooking time should be increased and, accordingly, more water should be added.

TOUR DAL WITH SPINACH

Ingredients	Influence on doshas	Quantity	Cooking method
Tour gave	B ↓ K ↓	1 glass	The tour was allowed to soak overnight, drain and rinse. Pour water into a saucepan, boil and cook for 20-25 minutes. Add spinach and spices (pre-fried in ghee) and salt. Cook until tender for 15-20 minutes.
Water	B ↓ P ↓ K	2 glasses
Spinach (chopped) *	V P K ↓	1 glass
Ghee (Ghee)		½ tbsp. spoons
Salt	↓ pc	½ teaspoon
Asafoetida	V ↓ P K ↓	¼ h. Spoons
Caraway	V ↓ P K ↓	¼ h. Spoons
Black pepper	V ↓ pcs ↓	1/4 teaspoon

* Spinach can be substituted with any seasonal vegetable

MUNG DAL

Mung dal - green beans, which are an important and versatile product for Ayurvedic cuisine. Beans mung dal have been cultivated throughout India for at least 4,000 years and have served as a staple food in many cultures in Asia. Mung Dahl pacifies all three doshas - Vata, Pitta, Kapha, are easily digested and nourish the tissues of the body (and are suitable even for those people who usually have problems digesting legumes.

SOUP FROM MUNG DALA

Ingredients	Influence on doshas	Quantity	Cooking method
Moog dal (green)	MIC =	1 glass	The mung beans were allowed to soak overnight. Melt butter in a saucepan, add cumin and mustard seeds there, fry lightly (1-2 minutes), add the rest of the spices. Add mung dal and water, simmer for 40-50 minutes, add vegetables 10 minutes before cooking. When cooked, the beans should be soft but retain their shape.
Water	B ↓ P ↓ K	3 glasses
Ginger (dry)		¼ h. Spoons
Coriander	MIC =	¼ h. Spoons
Caraway	V ↓ P K ↓	¼ h. Spoons
Mustard (seeds)	V ↓ P K ↓	¼ h. Spoons
	B ↓ K ↓ P (in case of excessive use)	¼ h. Spoons
	V ↓ P K ↓	¼ h. Spoons
Asafoetida	V ↓ P K ↓	1 pinch
Salt	↓ pc	taste
Ghee (Ghee)	B ↓ P ↓ K (in case of excessive use)	1 tbsp. spoon
Seasonal vegetables (sliced)		1 glass

Mung Dahl Bean Sprouts

Rinse mung dal in running water, place on a plate, add water so that the beans are completely covered and the water level is a couple of centimeters higher. Leave it overnight. Rinse 3-4 times the next day. Cover the beans with a damp cloth and place them in a cool and dark place for two to three days, remembering to rinse them every day. When the sprouts reach 0.6-1.0 cm, you can safely use them. Store forgiven beans in the refrigerator for 2-3 days. Sprouted beans remove toxins (), cleanse the liver and bile, lower acidity, and improve metabolism.

LENTILS

Lentils is a source of calcium, magnesium, phosphorus, iron, sulfur, vitamin A, proteins. Red lentils prepares faster and nourishes the body without burdening the digestive system, cleanses the liver, reduces body fat reserves, can cause constipation. Lentils also contains a large amount of uric acid, so it is not recommended for use in case of gout. Due to its soft, light and incredibly nutritious qualities - lentils a good choice to support all three doshas all year round. Use red lentils as a base for a warm, nutritious soup, or you can substitute lentils mung dal when cooking kichari.

RED LENTIL WITH SPICES

Ingredients	Influence on doshas	Quantity	Cooking method
Red lentils		1 glass	Soak lentils for 2-4 hours, drain, rinse. Melt butter in a saucepan, add spices and heat for 1-2 minutes (until aroma appears). Add lentils and 2 cups water to a saucepan, bring to a boil, cover and cook for about 30 minutes. When serving, you can add steamed vegetables and cilantro, a slice of lemon.
Water	B ↓ P ↓ K	2 glasses
Coriander	MIC =	¼ h. Spoons
Caraway	V ↓ P K ↓	¼ h. Spoons
		¼ h. Spoons
Salt	V ↓ P K	¼ h. Spoons
Ghee (Ghee)	B ↓ P ↓ K (in case of excessive use)	1 tsp
Black pepper	V ↓ P K ↓	pinch

URAD GIVEN

Urad gave (Urad dal) Are small black beans. You can often find urad gave peeled (outwardly similar to lentils, only of a grayish-whitish color). Urad gave it has been used in Indian cuisine for thousands of years as the main ingredient in the popular Dal Mahani dish. Urad gave usually used for making soups, but as an addition to rice will be quite appropriate. Ural gave can also be ground into flour and added to the dough. Due to its nutritional properties urad gave especially suitable for Vata.

URAD DAL WITH TOMATOES AND ZUCCINI

Ingredients	Influence on doshas	Quantity	Cooking method
Urad gave	B ↓ (with excessive use of PC)	1 ½ cups	Soak uraddal overnight, rinse two to three times with running water. Melt 1 tbsp in a saucepan. spoon ghee (ghee), add ginger, garlic and chili, add urad dal, water, bring to a boil, cover and simmer for 20 minutes or until urad dal is tender. Pour boiling water over the tomatoes, remove the skin, grate. Add the tomatoes, chopped zucchini, and leftover spices to the saucepan. Continue simmering for another 10 minutes. Add the remaining tablespoon of oil. Sprinkle with chopped cilantro when serving.
Water	B ↓ P ↓ K	3 glasses
A tomato	V ↓ P K ↓ (with heat treatment)	3 pcs.
Zucchini	MIC = (with excessive use of B)	2 pcs.
Ghee (Ghee)	B ↓ P ↓ K (in case of excessive use)	2 tbsp. spoons
Salt	V ↓ P K	1 tsp
Black pepper	V ↓ P K ↓	½ teaspoon
Asafoetida	V ↓ P K ↓	¼ h. Spoons
(ground)	V ↓ P K ↓	¼ h. Spoons
Ginger (fresh)	B ↓ K ↓ P (in case of excessive use)	1 tsp
Nutmeg	MIC =	1/8 teaspoon
Chilli	V ↓ P K ↓	1/8 teaspoon
Garlic (chopped)	V ↓ P K ↓	1 tsp
Cilantro	MIC =	1 bundle

MUNG DAL (YELLOW)

Yellow Mung Dal Are peeled and split whole green mung dala beans which are easier to digest and take less time to cook. Mung Dahl Beans are an excellent source of protein and fiber. Yellow mung dal beans are a staple food in many countries around the world. In combination with basmati rice and various spices from Mung Dala, a well-known Ayurvedic dish is prepared - Kichari.

YELLOW MUNG DAL WITH VEGETABLES

Ingredients	Influence on doshas	Quantity	Cooking method
Mung Dal (yellow)	MIC =	1 glass	Rinse mung dal under running water (3-4 times), add 3 glasses of water and spices to the pan. Bring to a boil, reduce heat and cook for 25-30 minutes, stirring occasionally. Add greens and vegetables and cook for another 10-15 minutes. Salt.
Water	B ↓ P ↓ K	3 glasses
Ginger (dry)	B ↓ K ↓ P (in case of excessive use)	½ teaspoon
Coriander	MIC =	1 tsp
Caraway	V ↓ P K ↓	1 tsp
Mix of vegetables (spinach, cabbage, zucchini, carrots)		1 glass
Salt	↓ pc	Taste

KICHARI

Kitchari can rightfully be called the most important dish of Ayurvedic cooking. Cooking Kitchari has many variations depending on the spices, oils, vegetables, legumes (dala) and grains used. Some Kitchari recipes may be ideal for cleansing, while others may be more helpful in rejuvenation therapy. Some may be beneficial for the fall season, while others are better for the summer. For Kapha (Prakriti) or Kapha (Vikriti) imbalances, basmati rice can be replaced with quinoa, which has lighter qualities and provides the body with complete protein, vitamins and minerals, when cooking Kichari. And sesame (or tahini) seeds will add a delicious creamy taste to this dish.

Ingredients	Influence on doshas	Quantity	Cooking method
Basmati rice	MIC = (with excess K)	1 glass	Melt butter in a saucepan, add spices mustard, fenugreek, fennel and caraway seeds, fry for 1-2 minutes. As soon as the seeds crackle and a wonderful aroma appears, add ginger, turmeric, ground black pepper and asafoetida. Then add basmati rice and mung dal (pre-soaked for 2-3 hours), water and bring to a boil. Reduce heat, add chopped vegetables after 15 minutes, and simmer for another 15-20 minutes until tender. Add salt and lemon juice. Garnish the finished dish with cilantro, coconut or lightly toasted sesame seeds. You can add more water if necessary. As a rule, Kitchari is similar in consistency to a roast, rather than a puree soup. Although, if you have slow digestion, you can make the Kitchari thinner.
Mung dal (yellow)	MIC =	1 glass
Water	B ↓ P ↓ K	4-5 glasses
Celery (stem)	V P ↓ K ↓	1 PC.
Zucchini, zucchini	MIC = (In excess)	1 PC.
Carrots (small)	V ↓ P K ↓	1 PC.
Spinach (sliced)	V P K ↓	½ cup
Ginger (fresh) *	B ↓ K ↓ P (in case of excessive use)	1 tsp
	B ↓ K ↓ P (in case of excessive use)	¼ h. Spoons
Mustard (seeds) **	V ↓ P K ↓	1/8 teaspoon
V P K	1 tbsp. spoon

* Fresh ginger can be substituted for ½ teaspoon dry ginger

** For representatives of the Pitta constitution or for Pitta imbalances, it is not recommended

*** For summer season and Pitt constitution

**** You can sprinkle the finished dish on top with sesame and cilantro for Vata, coconut and cilantro for Pitta, and cilantro for Kapha.

Although Kitchari is traditionally prepared with basmati rice and mung dal, even these basic ingredients can vary (for example, mung dal can be substituted for ural dal or lentils, and basmati rice with quinoa). Depending on the ingredients, Kitchari can be nutritious, cleansing, warming or cooling, thicker or thinner in consistency.

NUT

Chickpea (G arbanzo) - well known as chickpeas have been the staple of Mediterranean and Indian cuisine for thousands of years. Like all legumes, chickpeas are an excellent source of protein. In addition, chickpea contains quercetin (supports normal blood circulation and immunity), chlorogenic acid (antioxidant), vitamins A and B, minerals (magnesium, potassium, manganese). Consuming chickpeas helps to strengthen the body and helps with physical weakness.

HUMUS

Ingredients	Influence on doshas	Quantity	Cooking method
Chickpea	V P ↓ K ↓	1 glass	Soak chickpeas overnight, rinse in running water two to three times in the morning. Cover with water, add onion and simmer for 60 minutes. Drain (but do not empty) the water, add cumin, garlic, lemon juice, olive oil, salt and tahini. Beat in a blender. If you need a thinner consistency, add a little water in which the chickpeas were cooked with onions. Garnish with parsley and paprika on top. Ready-made hummus can be kept in the refrigerator for up to three days. Traditionally served with pita bread, cucumber and arugula.
Caraway	V ↓ P K ↓	1 tsp
Water	B ↓ P ↓ K	4 glasses
Garlic	V ↓ P K ↓	2 cloves
	V ↓ P K ↓	1 PC.
Olive oil	B ↓ P ↓ K	2 tbsp. spoons
Paprika	V ↓ P K ↓	2 pinches
Parsley (greens)	MIC = (P with excess use)	2 tbsp. spoons
Salt	V ↓ P K	½ teaspoon
Tahini	V ↓ P K	¼ glasses
Onion	V ↓ P K ↓	¼ glasses

Culinary tricks of cooking legumes. How to reduce "music"?

Most people think of the "musical" implications when they think about eating legumes. Most legumes increase Vata, which mainly leads to an increase in Wind in the body. There are at least two ways to reduce this effect. The first way is to introduce legumes into your diet gradually so that the body can cope with digestion without problems. The second way is to learn how to cook legumes properly:

• Always pre-soak legumes. Soaking not only kicks off the rehydration process, but it also helps to remove components that are obstructing the digestion process. After soaking, rinse the beans two to three times.
• For the preparation of legumes, the ratio of water to whole legumes is mainly used 3: 1, water and shelled legumes 2: 1.
• To reduce gas formation, pour boiling water over the beans two to three times, and then soak overnight.
• Legumes need to be cooked until undercooked, as non-undercooked legumes are less digestible.
• Always cook legumes with added - asafoetida, ajwan, cumin, coriander, fresh ginger,.

• Add salt at the end of cooking. The salt will keep the beans from softening on the inside. Tomato sauce or vinegar has the same effect. Seasonings such as garlic, onions, raw ginger, and other spices can be added at the start of cooking.

• Legumes are not compatible with eggs, milk, yogurt, cheese, meat, or fish.

excellent source of minerals

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Is a unique legume that is distinguished by small oval yellow beans. India is considered the birthplace of this plant. This product is highly regarded for its dietary properties and excellent nutritional components. Mung beans contain a variety of minerals and vitamins, making it an excellent product with antiseptic properties. Often, mung beans have been used to detoxify the body. Since it is rich in fiber and does not contain cholesterol, it is indispensable for diabetics. In addition, mung beans can help prevent the widespread development of cancerous tumors, and they can also normalize hormones in many women during menopause.

The sprouts of these wonderful beans are rich in essential vitamins A, B, C, E, and are also an excellent source of minerals - iron, calcium and potassium.

Mung beans are characterized by an anti-toxic effect. They perfectly heal thermal burns, remove toxins and harmful substances from the body, have a diuretic and hypolipidemic effect. In addition to iron and calcium, a large amount of ascorbic acid was found in germinated seeds.

Mung gave TRS 500 g.

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Mung gave Deepak 500 g.

Moong dal supreme

500 grams Shelf life: March 2021 Recommended donation - UAH 125 Buy

Mung gave 2000 TRS

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Urad gave in Deepak peel. 1000 gram

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Urad gave in TRS peel. 2000 gram

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Urad gave husked, without peel TRS. 500 BC

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Tour gave. TRS 500 g.

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Chana gave

Shelf life: May 2020

Kala Chana gave TRS (Brown Indian Peas) 500 grams

Kala Chana Dal Schani (Brown Indian Peas) 500 grams

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Kala Chana gave TRS (Brown Indian Peas) 1000 grams

Kala Chana Dal Schani (Brown Indian Peas) 2000 grams

Dal, its varieties and methods of preparation.

Hulled peas or lentils are called dal, and the soup made from them has the same name. Dal is served as a soup and is also poured over rice. Dal with bread can also serve as a separate dish.

Dal is rich in iron and B vitamins and is also the main source of protein in the Vedic diet. Some varieties of dala are not inferior to meat in terms of protein content, and some types even surpass it. When dal is consumed with other protein-rich foods such as cereals, nuts and dairy products, the body's absorption of protein increases. So, for example, rice protein is absorbed by 60%, protein yielded - by 65%, but when these products are consumed together, protein digestibility increases to 85%.

In India, more than 60 varieties of dala are grown, while in Ukraine and Russia there are only a couple, and even those in India are considered fodder :).

Mung-dal. The grains are small, pale yellow, rectangular in shape. This dal is obtained from mung beans, which are often used for germination. Mung-dal has a bland taste. It is easily digestible and well absorbed by the body, thanks to which it is recommended for children, old people and convalescent patients.

These beans are grown in Central Asia. They are used there unpeeled. Mung beans (mung bean) are green, small, 3-6 mm long. Mash can also be purchased in the Russian markets. We recommend buying only matte beans. To give the mung to its presentation, it is often washed with water. The washed mung becomes bright and shiny, but, unfortunately, a bug starts up in it almost instantly. Mash takes a little longer to cook than mung-dal, but its taste is in no way inferior to it, and even surpasses it in some dishes.

Urad-dal. The grains are small, grayish-white, rectangular in shape. Urad-dal is twice as rich in protein as meat. It is often used in the preparation of snacks or grinded into flour, made a batter and allowed to ferment to make the dish tender and light.

Channa-dal. This variety gave larger than mung-dal, yellow and round grains. Has a sweet taste. It is one of the smallest members of the chickpea family. If you can't get your hands on channa dal, replace it with yellow split peas, which can also be used to make a rather tasty (albeit not quite real) dal.

Tour-dal. The grains are larger than those of Channa Dala, pale yellow and round. This dal is obtained from the fruit of a legume plant known in the West as pigeon peas. Shur-dal peas are sometimes covered with a film of oil, which must be washed off before use.

Turkish peas (chickpeas), called kabuli channa in India, is an excellent source of protein. It is very hard and must be soaked for a few hours before cooking. Boiled chickpeas are usually eaten as a separate meal in the morning with a little grated ginger, or in combination with other dishes such as upma or kichri. The soaked chickpeas can also be eaten raw. To do this, you just need to salt and sprinkle with black pepper and ground toasted cumin. 10 Soaked Spiced Peas every morning are the perfect natural tonic and provide a significant proportion of your daily protein requirement. Ground chickpeas produce flour, which is very widely used in Vedic cooking.

In the absence of dal, you can use split peas or lentils, although this will not be a complete substitute.

In India (especially in northern India), a rare meal dispenses with dala in one form or another. There are many dal dishes that can be served for breakfast, lunch and dinner. Dal can be used to make soups and thick sauces, it can be used in vegetable dishes, raw bowls, to make salads from dala sprouts, and also used to make hot snacks, pancakes and sweets.

The dal must be rinsed before use. But first, it should be sorted out, removing small pebbles and rubbish. This is best done by sprinkling the dal onto a large baking sheet and slowly sliding the beans from one end to the other. Only wash the amount you need. To do this, pour dal into a metal sieve and lower the sieve into a large container, two-thirds filled with water. Wash the beans thoroughly by hand for about 30 seconds. Then lift the sieve, drain the water and pour in a new one. Repeat the procedure several times until the water is relatively clear. Then drain or soak the dal according to the recipe.

HOW TO PREPARE DAL

The easiest way to boil split dal is to put it in a wide, thick-walled saucepan with the amount of water specified in the recipe, add ghee or butter, fresh ginger, and a pinch of turmeric.

Bring the water to a boil, stirring occasionally. Then reduce heat, cover the pot with a tight-fitting lid, and simmer over low heat until the dal is completely soft, which will take 45 minutes to an hour and a half. The cooking time will be different depending on the hardness of the water, the variety of dal and its shelf life: the old dal is boiled for about twice as long as the new harvest. What consistency it will give, whether it will be liquid or thick, depends on the amount of water. Small whole grains of mung dala are cooked for about 45 minutes.

Liquid soups made from split dal are cooked the fastest in a pressure cooker under pressure: a small amount of dal is cooked in a pressure cooker in 20-25 minutes, and whole chick peas soften in 30-40 minutes. Mashed potatoes or dal sauce are best cooked in a saucepan, as in a pressure cooker the grains will stick to the bottom and stuff into the steam valve.

Useful information:

* Dal is measured before soaking.

** The cooking time dala depends on the hardness of the water. If the water is too hard, the cooking process slows down, and therefore, during cooking, in no case should salt be added: it is a mineral and increases the hardness of the water.

The instructions for using the pressure cooker sometimes forbid boiling peas and beans in it, because when cooking with insufficient water, the beans foam too much and clog the pressure cooker valve. To avoid blocking the valve, make sure that the water does not more than half fill the pressure cooker; for cooking split grains, you should take at least six, and for whole grains - three times as much water.

Dal should be cooked over moderately low heat. When boiling dal under pressure, be careful not to clog the pressure cooker. If this does happen, remove the pressure cooker from the heat, place it in the sink under a stream of warm water, and gradually change it to cold water. After a few minutes, slowly open the valve, being careful not to scald you with the steam. To reduce foam, you can add a tablespoon of butter to the dal. Bring the dal until cooked without pressure by placing the lid on the cooker.

Dal soup, which, depending on the recipe, can be thick or runny, is usually cooked for a long time, until the grains are boiled and turn into a homogeneous mass.

Chaunch(toasted herbs and spices) added to the dal before removing it from the fire is what gives it its unique taste and aroma. Heat a small amount of ghee or oil in a small skillet or saucepan, then add the spices. When they turn brown, pour them along with the oil into the boiled dal. Be careful! Place the lid on the pot instantly, as the hot oil will explode when it comes into contact with the dal - one of those surprises that make Vedic cooking a fun and enjoyable experience.

Bon Appetit:)

Sprouting beans.

Legumes are also consumed in sprouts. As the beans germinate, their nutritional value increases significantly. In addition, the content of vitamins C, E and group B increases manifold in them. The proteins of sprouted beans are extremely well absorbed, and the starch contained in them turns into sugar, making the sprouts very tasty. The low-calorie minerals, enzymes, and fiber found in sprouted beans are extremely beneficial.

Sprouted beans should be eaten immediately after they have reached the desired size, when their nutritional properties are fully developed. Sprouts can be used raw in salads, fried in oil with spices, or lightly simmered for a delicious breakfast, especially useful in winter.

Sprouted beans can also be added to sautéed vegetables, broths and dal soups just before serving, or used to garnish certain dishes.

To germinate 1/2 cup (100 g) whole chickpeas or mung dal, you will need a medium-sized cup, a quart can, a piece of cheesecloth, and a thick rubber band.

Keep your grains clean and whole. Remove broken and dry grains, pebbles, chaff and other debris.
Rinse the dal thoroughly. Soak in room temperature water for 8-12 hours or overnight. Then dry the swollen grains and rinse them with clean water three to four times. Do not pour out the water in which the beans have been soaked. Although it is yellowish, cloudy and has an unpleasant odor, your houseplants are just waiting for it.
Place the beans in a jar, cover it with cheesecloth and secure with an elastic band. Then turn the jar upside down and place it at a 45 ° angle in a bowl of water so that the beans can soak well. Then, put the jar of beans in a cool, dark cabinet and rinse them with clean water three to four times a day. Beans usually germinate on the third or fifth day.
Generally, sprouted beans are ready to eat when the sprouts are 6mm-1.5cm high. They can be served immediately or stored in the refrigerator under a cloth for up to two days.

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