Detox Recipes

Savory Moong Bean Pancakes

MAKES 4-5 PANCAKES

INGREDIENTS:

 

  • 1 cup Organic Moong Beans 10
  • 1 cup spinach
  • 1/2 teaspoon Organic Cumin Powder 3
  • 1/2 teaspoon Organic Coriander Powder 4
  • 1/4 teaspoon Organic Turmeric Powder 5
  • 1/2 teaspoon Organic Himalayan Pink Salt 12
  • Pinch of ground Black Pepper
  • 2 teaspoons Ghee 1
  • 1 to 1.5 cups of water

 

HOW TO PREPARE:

 

  1. Drain and rinse soaked Moong Beans a few times. Add soaked beans into a food processor or power blender. Follow with rest of the ingredients except Ghee and blend to a fine paste. 
  2. Start by adding 1 cup of water and check the consistency.  The consistency of the liquid should be similar to pancake batter.
  3. Heat a non-stick pan at medium heat. Make sure the pan is hot enough by pouring a drop of water. If water hits the pan with a sizzle and the drop starts jumping, the pan is ready. Pour 1/2 tsp of Ghee.
  4. Pour about a half cup of Moong Bean batter into the pan and swirl it around lightly to make a small pancake that's 3-4 inches in diameter. The thickness of the pancake should be of a crepe.
  5. Once the edges become brown, flip and let cook on the other side. Serve hot.
  6. Add more ghee for a richer flavor and/or your favorite cooked vegetable(s), fold and enjoy it as a crepe.


 

Moong Bean Burgers

MAKES 4 BURGERS

INGREDIENTS:

 

  • 1/2 cup Organic Moong Beans, soaked overnight 10
  • 1/2 teaspoon Organic Cumin Powder 3
  • 1/2 teaspoon Organic Coriander Powder 4
  • 1/4 teaspoon Organic Turmeric Powder 5
  • 2 teaspoons Garlic Flakes 7
  • 1 tablespoon Golden Flaxseed, ground
  • 1/2 cup Onion, finely chopped
  • 1/4 cup fresh Parsley, chopped
  • 1/4 teaspoon freshly ground Black Pepper
  • 1/4-1/2 teaspoon Organic Himalayan Pink Salt 12

 

 

HOW TO PREPARE:

 

  1. Drain and rinse soaked Moong Beans a few times and put into a medium saucepan. Cover with 1½ inches of water. Bring to a boil and simmer on medium/low for 15 minutes until beans are tender but not mushy. Drain and let cool.
  2. Preheat oven to 375ºF.  In a small bowl, combine flaxseed with 3 tablespoons of water. Set aside for at least 10 minutes.
  3. Put beans in a food processor and process until smooth texture forms. Alternatively mash beans with a fork or potato masher.
  4. Put into a medium sized bowl. Add onion, garlic, parsley, and spices. Mix thoroughly. Taste to adjust salt.
  5. Add flax “egg” to the mixture. Mix to combine.
  6. Form into 4-6 burgers and place evenly on a parchment paper lined or lightly oiled rimmed baking sheet.
  7. Cook for 20 minutes, remove from oven, flip, and cook for another 5-10 minutes. The burgers should be lightly browned when done.
  8. Serve warm or room temperature and Enjoy!


 

Khichdi

MAKES 4 SERVINGS

INGREDIENTS:

 

  • 1/2 cup Organic split Moong Dal
  • 1/2 cup Organic Basmati Rice
  • 1 tsp Organic Black Mustard Seeds 2
  • 1 teaspoon Organic Cumin Powder 3
  • 1 teaspoon Organic Coriander Powder 4
  • 1/2 teaspoon Organic Turmeric Powder 5
  • 1-2 piches of Organic Hing 6
  • 1 tsp Ginger Flakes 8
  • 1 tsp Organic Himalayan Pink Salt 12
  • 1 tablespoon Ghee 1
  • Chopped vegetables like green beans, carrots, celery, garlic, zucchini, and/or herbs.
  • 4 cups of water


 

HOW TO PREPARE:


1. Soak the split Moong Dal and Basmati Rice for at least one hour before cooking and rinse well. 

2. Heat the ghee in a large deep saucepan on medium heat; add all of the spices to the ghee and cook for 1 minute.

3. Add the split Moong Dal and the Basmati Rice into the pot and stir until all foods are flavored and colored with the spice mixture. 

4. Add the 4 cups of water and let the food come to a boil. After 5 minutes, reduce heat to simmer and let cook for about 30-35 minutes or until the Moong Dal and Rice are completely soft. Then add a little extra salt if needed. 

5. You can add your choice of vegetables during the last 10-15 minutes of your cooking time.  Enjoy the healing benefits of this ancient and delicious
 

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