Fenugreek, cumin, mustard, mini gold potatoes and mung beans ~ an easily digestible source of protein, healthy, healing, hearty for these cold days and very filling! Getting back to basics…
Ingredients
6 cups water
2 cup mung beans, presoaked overnight
2 cups mini gold potatoes, peeled and chopped
1 ½ cup carrot, shredded
1 red bell pepper, chopped
2 tablespoons Earth Balance Olive Oil butter
½ teaspoon fresh ginger, grated
1 garlic clove, minced
¼ teaspoon mustard powder
½ teaspoon cumin
1 teaspoon fenugreek seeds
½ cup parsley, chopped, plus one sprig chopped for garnish
Pinch cayenne
1 teaspoon sea salt
Directions
Melt butter in large pot and add ginger, garlic, mustard, cayenne, and cumin. Sautee for three minutes. Place peeled and chopped potatoes in a bowl of water, soak and rinse a few times to eliminate remaining starch.
Place fenugreek seeds into a tea ball and drape over the edge of the pot. Add potatoes and all other ingredients. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until potatoes are fork tender and the beans are soft. Remove fenugreek tea ball and discard; ladle into individual bowls and garnish with fresh parsley and your favorite add-ins.
Optional Add-Ins: pinch sea salt and a drizzle of coconut aminos.
Copyright © 2017 Michelle Savage
Recipe from The Green Aisle’s Healthy Indulgence Cookbook
