Mung Bean & Vegetable Stir-Fry
Mung beans have been a staple in Ayurvedic cooking for centuries due to their nourishing and detoxifying qualities. These legumes are rich in protein, fiber, and essential minerals, making them an ideal ingredient for those seeking balanced and grounding meals. Combined with leeks, cauliflower, Brussels sprouts, and bell peppers, this dish brings together a variety of textures and flavors, creating a wholesome and satisfying stir-fry. Cardamom and cayenne add warmth and depth, transforming this simple dish into an aromatic experience with a hint of spice.
This high-protein mung bean and vegetable stir-fry is a perfect meal for Kapha dosha balance, as it combines light, energizing ingredients with warming spices that stimulate digestion and circulation. Ideal for lunch or dinner, this dish offers a nutrient-dense option that’s easy to prepare and packed with flavor!
Ingredients
- 1 cup cooked mung beans (or canned, drained, and rinsed)
- 1 leek, thinly sliced
- 1 cup cauliflower florets
- 1 cup Brussels sprouts, halved
- 1 bell pepper, thinly sliced
- 1 chili pepper, thinly sliced (adjust for spice preference)
- 1 tablespoon olive oil or coconut oil
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste - Fresh cilantro or parsley for garnish (optional)
- Lemon or lime wedges for serving
Instructions
- Cook the Mung Beans: If starting with dry mung beans, rinse and cook them according to package instructions until tender. Drain and set aside.
- Sauté the Vegetables: In a large skillet or wok, heat the olive or coconut oil over medium heat. Add the sliced leeks and cook for 3-4 minutes, until softened and fragrant. Add the cauliflower, Brussels sprouts, bell pepper, and chili pepper, stirring occasionally, and cook for another 5-7 minutes, until the vegetables are tender-crisp.
- Add Spices and Mung Beans: Stir in the cooked mung beans, cardamom, and cayenne pepper. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together and the spices to evenly coat the vegetables and beans.
- Serve: Transfer the stir-fry to serving plates, garnish with fresh cilantro or parsley if desired, and serve with lemon or lime wedges for an added zest.
- Enjoy: Enjoy this vibrant, protein-rich Spiced Mung Bean & Vegetable Stir-Fry as a satisfying, balanced meal that’s perfect for Kapha dosha. This dish also makes a great side for grains like quinoa or brown rice for added sustenance.
Note: Customize the recipe by adding other seasonal vegetables or adjusting the level of spice to your preference. A touch of ghee or sesame oil can also be used for a richer flavor.
Try our Revitalizing Kapha-Balancing Steamed Greens & Legume Bowl Recipe next time!
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