Dosha benefits: Pitta
Ingredients:
- 1 – 2 cup red kidney beans soaked overnight
- ½ cup urad dal
- 2 tsp organic coconut oil
- 1/8 tsp asafetida (hing)
- 1 tsp cumin powder
- 2-inch fresh ginger grated
- 2 medium tomatoes chopped and blended
- 1 onion finely chopped, fried in a little oil till pink in color
- 2 tsp coriander powder
- ½ tsp turmeric
- ½ tsp cumin seeds
- 1 tsp salt or to taste
- Chopped cilantro for garnish
Recipe:
- Wash and soak the red kidney beans in water overnight.
- The following morning cook the red kidney beans in a pressure cooker or instant pot along with cumin powder, coriander powder, salt and turmeric.
- In a separate pot, cook urad dal well.
- Add cooked urad dal to cooked red kidney beans.
- Heat oil in a skillet over medium high heat. Add cumin seeds. As they sputter and become fragrant, add asafetida and fresh grated ginger.
- Cook for a minute with continuous stirring.
- Add chopped onions, blended tomatoes and cook for another 5 to 7 minutes.
- Add this mixture to the cooked red kidney beans and Urad dal mixture.
- Bring to a boil and add more salt to taste if needed.
- Serve hot garnished with chopped cilantro and eat with rice or Indian flat bread.
Ayurveda Tip:
- Legumes are rich in protein but difficult to digest for a lot of people. Legumes like Red Kidney Beans are usually soaked in water overnight and then cooked the next day to temper their negative effects. Spices like cumin, coriander, ginger, asafetida are are added while cooking to aid in their digestion.
Note: The information in this article is intended for your educational use only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health programs.
