Moong Dal Sattva 500g

Moong dal (mung bean)

Packaging: 500g, 1kg

Manufacturer: SATTVA Foods Ltd, India

Mung dal made from mung beans has a bland taste. It is easily digestible and is well absorbed by the body, which is why it is recommended for children, the elderly and convalescent patients.

Dal is also called a soup made from these beans. Dal is served as a condiment for the main dish or poured over rice. Dal with bread can also serve as a meal on its own.

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

To improve the absorption of legumes and reduce gas formation in the intestines, it is necessary to add the spice Asafoetida.

Preparation: Place moong dal in a wide thick-walled pan with 1:6 water volume, add ghee or butter, fresh ginger and a pinch of turmeric. Stirring occasionally, bring the water to a boil. Then reduce the heat, cover the pan with a tight-fitting lid and simmer over low heat until the dal is very soft, which will take about 45 minutes.



Kičari

Kitchari recipe:

A very tasty and healthy dish. It contains everything the body needs, while Kichari minimally consumes the body’s energy to digest it, which helps cleanse the body. You can eat Kichari alone for the rest of your life and stay healthy!

Kichari is never not tasty! If you don't like it, it means you don't know how to cook it.



Preparation:

1. Measure out 1 part rice and ½ part dal in a glass.

One large serving uses 1/3 of a 200-gram glass of rice. Proportions accordingly!

2. Boil a kettle of water.

3. In the pan where we will cook, put 1-2 teaspoons of Ghee butter and put it on the stove.

4. When the butter melts, quickly add spices. In 30-40 seconds. Add spices in the following sequence:

   a. First, whole - mustard and cumin seeds - 1/3 tsp each

   b. Then ground - turmeric, coriander and asafoetida - ¼ tsp each

5. Add measured rice and dal to the heated oil and spices. Fry everything together for 1-2 minutes.

6. Add boiling water – 4 parts (in relation to the measured rice). Measure with the same glass or mug!

7. Mix everything. Everything is boiling at once. Add metha leaves and salt to taste.

8. You can add 1 small carrot and a little pumpkin - Kichari will be more juicy and tasty.

9. Immediately turn on the lowest heat and set the timer for 20 minutes.

10. After 20 minutes, the Kichari is ready. Turn off the fire. All is ready!

11. Add ghee butter, a little herbs and black salt on top to taste.



It is better to eat freshly cooked kitchari than reheated one. Therefore, if possible, cook fresh every time!

Bon appetit!