Green mung bean curry

Grünes Mungbohnen Curry: Ein leichtes und aromatisches Gericht aus Indien

Ingredients for 2 people:

  • ½ cup mung beans

  • ½ cup whole grain rice

  • ½ fennel bulb

  • ½ kohlrabi

  • ½ zucchini

  • 1 tsp ghee

  • 1 tsp black mustard seeds

  • ¼ tsp asafoetida*

  • ½ tsp ground turmeric

  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • ½ tsp fenugreek

  • ¼ tsp ginger powder

  • pepper

  • Rock salt

  • 50 ml coconut milk (with at least 60% coconut content)

  • lemon juice


  1. Soak the mung beans the day before (at least 7 hours), then wash and cook unsalted for about 10 minutes.

  2. Wash the whole grain rice with hot water and cook according to the instructions with a pinch of rock salt.

  3. Cut the fennel into strips, dice the kohlrabi and zucchini.

  4. Roast mustard seeds in ghee until they spring, stir in asafoetida powder*, other spices and roast briefly, stir in fennel and zucchini and pour in water and soup seasoning and simmer for 5 minutes.

  5. Then add zucchini and cook until al dente.

  6. Finally, season with coconut milk, salt, pepper and lemon.

My dosha tip: suitable for all doshas

*Asafoetida: Also known as Hing (Stink Seed), serves as a substitute for onion and garlic flavor. Asafoetida has a calming effect on the digestive system and relieves flatulence.

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