Experiment with Mung based cream sauces. Cooling creamy pungent mint combines with refreshing Kale. Discovered by Joseph in Albuquerque, NM.
Ayurveda Notes (help)
The best kind of cream for kapha dosha. The entire dish is cooling and astringent, pacifying to Kapha and Pitta. Add ginger, use extra oil and sugar to help mitigate some of the vata provoking qualities.
Dosha – Vata+, Pitta-, Kapha-
Quality – Cooling, Drying
Taste – Bitter, Pungent, Astringent
Serves: 4
Cooking Time: 1hr
1/2 c mung daal beans
1 bunch chopped kale
1/2 tblsp dried mint leaves
1 tblsp sunflower oil
1 tblsp sucanat
1/2 tsp salt
Boil mung beans. In a separate pot, cover kale in water and steam. After twenty minutes, strain the mung beans. Add 2c water and blend. Pour mixture into Kale, add remaining ingredients and bring to a boil. Let simmer twenty minutes.