A Dal to Reduce Ama

Make this delicious recipe to aid in proceeding with cleansing for the fall season. Balancing Ama levels is vital to our rejuvenation and success for this season.
Fresh vegetables, sprouted mung beans, and delicious spices blend together to make this month's recipe.

Print the recipe here.

INGREDIENTS

• 1 1/2 cups of Sprouted mung beans 

• 1/2 cup quinoa rinsed and cooked

• 3 cups of seasonal vegetables chopped (I used broccoli, carrots & green beans) 

• 2 tablespoons of ghee 

• 2 tablespoons of fresh ginger chopped finely 

• 2 teaspoons cumin seeds

• 2 teaspoon coriander seeds 

• 2 teaspoons fennel seeds 

• 2 teaspoons turmeric 

• 1 teaspoon ground black pepper 

• 1/4 teaspoon asafoetida “hing” 

• 2 bay leaves 

• 1 stick kombu 

• 1/2 teaspoon cardamom 

• 1/2 cup cilantro plus more for garnish 

• 1/4 cup unsweetened shredded coconut

*Note: If you are sprouting mung beans yourself, plan to start this 3-4 days before making this recipe. If purchasing sprouted mung beans, I like to use Tru Roots (see below), see photo and follow directions on their bag

DIRECTIONS

• Cook split mung bean until tender, then set to the side.

• Heat ghee in a deep heavy bottomed pot.

• Add spices and stir until aromatic.

• Add chopped vegetables and blend well with spices and ghee.

• Sauté until slightly tender.

• Add 5 cups of water and bring to a boil then reduce the heat to simmer until the vegetables are tender.

• Add the mung beans, the quinoa and mix well. Adding more water if it seems too thick.

• Let all the ingredients simmer together for 10 minutes.

• Add a small amount of salt if needed. (The kombu will add the salty taste to the dish.)

• Sprinkle some chopped and cilantro and coconut on top to finish.