sweet mung daal porridge

Sweet Mung Daal Porridge

Leave a comment

This vitalising and cleansing sweet mung daal porridge will have you longing for more! Mung beans’ astringent nature literally scrapes your bowels clean. They draw out toxins from your digestive tract, clear up excess mucus and combat dampness in your body.

This sweet little number offers a great alternative to standard breakfasts such as oat porridge and Co. and can also be a welcome change for people sensitive to grains and pseudo-grains. Mung daal is high in protein, potassium, vitamins A, C, and E, magnesium, calcium and iron.

Health benefits of mung daal:

Mung daal is rich in micro-nutrients, namely potassium, iron, magnesium iron and copper. Additionally the little beans also contain B6, folate (B9) and fibre. Super high in protein mung daal is thus also a great food for vegetarians and vegans. In comparison to other beans, mung daal doesn’t usually produce the dreaded bloat that so often goes in hand in hand with digesting other types of beans and pulses. Yellow daal produces something called ‘butyrate’: a short-chained fatty acid. Butyrate makes yellow daal much easier to digest and it also helps to maintain the health of the digestive tract and walls.

ayurveda

Feeling Vata: mung daal can aggravate a very dry and light Vata type, however this breakfast is balancing out this effect with the sweetness of raisins and maple syrup. Cook the mung daal in some coconut oil and add some salt to taste.

Feeling Pitta: mung daal are great for Pitta’s as they are very cooling in nature. This is a great breakfast for you.

Feeling Kapha: You’ll enjoy this breakfast but it can be a bit on the heavy side for you. Add plenty of ginger and cinnamon and go a bit easier on the dried fruits and maple syrup.

Weekly Recipe

Sweet Mung Daal Porridge

More Recipes

Sweet Mung Daal Porridge

sweet mung daal porridge

This vitalising and cleansing breakfast will have you longing for more! Mung beans astringent nature literally scrapes your bowels clean. They draw out toxins from your digestive tract, clear up excess mucus and combat dampness in your body.

This sweet little number offers a great alternative to standard breakfasts such as oat porridge and Co. and can also be a welcome change for people sensitive to grains and pseudo-grains. Mung dal is high in protein, potassium, vitamins A, C, and E, magnesium, calcium and iron.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 100g mung daal (soaked over night in water)
  • 2 x cups of water
  • 1/2 x teaspoon turmeric (curcuma)
  • 1/2 teaspoon coriander seeds (ground in pestle and mortar)
  • 1/2 teaspoon cinnamon
  • 250ml oat-milk (or plant milk of your choice, just ensure it hasn't got any extra fats added to it. Most plant milks have added sunflower oils or other fats added and trust me this ain't good for your health. I use oatly's organic oat milk and it's free of any extra added fats.)
  • 3 x tablespoons maple syrup
  • seeds of 2-3 cardamom pods, freshly ground in pestle and mortar
  • 1 x thumb size knob of fresh ginger, minced
  • handful of raisins, soaked over night
  • optional: 1/2 teaspoon of saffron strands

Instructions

  1. Drain the soaked mung daal and add to a frying pan. Roast in the frying pan on a medium heat until the daal becomes fragrant and is lightly roasted.
  2. Add the roasted mung daal to a medium sized sauce pan and add water, turmeric, cinnamon and coriander seeds. Put a lid on and simmer for about 15 minutes and until everyrthing is nice and mushy.
  3. Now take a potato masher and mash everything in the pot until you have your preferred consistency.
  4. Add the plant milk, maple syrup, the cardamom seeds, fresh ginger and a bit of salt and pepper to taste (optional: add the saffron strands) and bring everything to the boil.
  5. Cover and simmer for about 10 - 15 minutes.
  6. Add the soaked raisins and mix through. Cook for another minute or so.
  7. Serve in bowls and garnish with chopped and roasted almonds, a sprinkle of cinnamon and drizzle with maple syrup to taste.
© jayjagger
amaranth porrdige with pears and dried fruits

Amaranth Porridge With Pears and Dried Fruits

Leave a comment

Amaranth porridge is a great alternative to oats or millet and can be a great substitue for those who can’t digest traditional grains or other psyeudo grains very well.

Amaranth is great for Kapha and Pitta types. Vata’s should try it out and mix with extra oil and sweet tastes to combat the very astringent and dry nature of amaranth. Amaranth ‘s astringent taste helps to dry up excess dampness and mucus in Kapha’s system. This benefits the lungs and respiratory system.

Amaranth is completly gluten free. It also has a cooling effect on hot Pitta types. Vata’s should avoid Amaranth as it’s too light for already light and airy Vata. Amaranth is very high in protein (30% more protein than rice), and contains four times as much calcium as wheat. It is also high in magnesium and manganese. Amaranth’s astringent taste is often balanced with oily, sweet, sour and salty ingredients. Vata’s can try this breakfast by adding plenty of coconut or olive oil, and adding sweet fruits, and extra salt if needed.

ayurveda

Feeling Vata: try out this breakfast by adding a dollop of coconut oil and a bit more salt to taste before you serve. Sweet pears and soaked dry fruits are all fine for you. If you’re feeling very Vata swap the amaranth with simple and plain porridge oats.

Feeling Pitta: you do well on this breakfast, just ensure that the fruits you add are sweet and avoid all sour fruits.

Feeling Kapha: amaranth is great for you, but you don’t do so well on an overload of sweet fruits. Leave out the dry fruits and simply make this breakfast with pears and raisins. You can also add more ginger and cinnamon if you feel you need that extra kick in the morning,

Weekly Recipe

Amaranth Porridge with Pears and Dried Fruits

More Recipes

Amaranth Porridge with Pears and Dried Fruits

amaranth porrdige with pears and dried fruits

Amaranth porrdige is a great alternative to oats or millet, and can feel less heavy for those who feel traditional porridge might be too filling or too heavy on the gut. Amaranth is great for Kapha and Pitta types. Vata's should try it out and mix with extra oil and sweet tastes to combat the very astringent and dry nature of amaranth.

Amaranth ‘s astringent taste helps to dry up excess dampness and mucus in Kapha’s system. This benefits the lungs and respiratory system. Amaranth is completly gluten free. It also has a cooling effect on hot Pitta types. Vata’s should avoid Amaranth as it’s too light for already light and airy Vata. Amaranth is very high in protein (30% more protein than rice), and contains four times as much calcium as wheat. It is also high in magnesium and manganese. Amaranth’s astringent taste is often balanced with oily, sweet, sour and salty ingredients. Vata’s can try this breakfast by adding plenty of coconut or olive oil, and adding sweet fruits, and extra salt if needed.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 x cup amaranth flakes (or whole amaranth soaked over night)
  • 1 x cup oat milk (I use oatly's organic as it's the only oat-milk I know that doesn't contain any extra added oils. Most oat-milks contain added sunflower or other fats. Try and find one without, it's better for your health!)
  • 1 and a 1/2 x cups of water
  • 1/2 x teaspoon nutmeg
  • 1/2 x teaspoon turmeric (curcuma)
  • seeds of 2 x cardamom pods, ground in pestle and mortar
  • 1.5 cm of fresh ginger, minced
  • 1 and 1/2 x tablespoons maple syrup to taste
  • 1 x pinch of salt
  • freh pepper to taste
  • 2 x medium sized pears, diced
  • 1 x teaspoon vanilla extract (try finding one without alcohol)
  • 1 x teaspoon cinnamon 
  • handful or more of dried fruits of your choice, soaked over night

Instructions

  1. Add all ingredients (apart from the pears, the cinnamon, and the vanilla extract) to a medium sized sauce-pan, and simmer for 5 minutes with the lid on.
  2. Then add the chopped pears and cook slowly on a low to medium heat, whilst stirring every now and then, for about 10-15 minutes. Keep adding water if mixture gets to dry.
  3. Add the vanilla and the cinnamon and cook for another few minutes.
  4. Then add the raisins to the pot and slowly mix through.
  5. Take off the heat, then serve with maple syrup and extra cinnamon.
  6. Voila!
© jayjagger
warm amaranth breakfast bowl with apples and raisins

Warming Amaranth Bowl With Apples & Raisins

Leave a comment

If oats, millet and Co. are not for you, or you simply want a bit of a change to your morning breakfast routine, try out some amaranth porridge for breakfast. It’s light and dry nature makes it an ideal grain for the Kapha dosha.
Amaranth ‘s astringent taste helps to dry up excess dampness and mucus in Kapha’s system. This benefits the lungs and respiratory system. Amaranth is completly gluten free. It also has a cooling effect on hot Pitta types. Vata’s should avoid Amaranth as it’s too light for already light and airy Vata.
Amaranth is very high in protein (30% more protein than rice), and contains four times as much calcium as wheat. It is also high in magnesium and manganese. Amaranth’s astringent taste is often balanced with oily, sweet, sour and salty ingredients. Vata’s can try this breakfast by adding plenty of coconut or olive oil, and adding sweet fruits, and salt for example.

Feeling Vata: you can try if this recipee works for you by adding coconut oil or olive oil, adding more salt and adding plenty of soaked raisins, figs or dates, and more of the sweet apple. Or simply cook this recipee but use oats instead of the amaranth.

Feeling Pitta: this is a great breakfast for you as amaranth is pacifying for Pittas. Raisins and sweet apples work well for you too, so it’s a WINNER!

Feeling Kapha: amaranth’s astringent nature is a superb psydo-grain for Kapha’s as it drys up excess mucus and helps remove Kapha’s excess dampness. Apples and raisins are fine for you too.

Weekly Recipe

Warming Amaranth Bowl with Apples & Raisins

More Recipes
Yield: 1 Bowl

Warming Amaranth Bowl with Apples & Raisins

warm amaranth breakfast bowl with apples and raisins

If oats, millet and Co. are not for you, or you simply want a bit of a change to your morning breakfast routine, try out some amaranth porridge for breakfast. It's light and dry nature makes it an ideal grain for the Kapha dosha.
Amaranth 's astringent taste helps to dry up excess dampness and mucus in Kapha's system. This benefits the lungs and respiratory system. Amaranth is completly gluten free. It also has a cooling effect on hot Pitta types. Vata's should avoid Amaranth as it's too light for already light and airy Vata.
Amaranth is very high in protein (30% more protein than rice), and contains four times as much calcium as wheat. It is also high in magnesium and manganese. Amaranth's astringent taste is often balanced with oily, sweet, sour and salty ingredients. Vata's can try this breakfast by adding plenty of coconut or olive oil, and adding sweet fruits, and salt for example.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1/2 x cup amaranth, soaked in water over night
  • 1 x full apple, diced
  • 1/2 x teaspoon cardamom
  • 1/4 x cup raisins, soaked over night
  • 1/4 x teaspoon salt
  • 1 x cup of water
  • maple syrup to serve
  • fresh figs or other fruit to garnish

Instructions

  1. Chop the apple into small pieces.
  2. Heat 1-2 tablespoons of water in a medium sized sauce pan.
  3. Add the cardamom and cinnamom and mix well with the water.
  4. Then add all remaining ingredients (apart from the water) and mix well, whilst still heating on a medium heat.
  5. Then add the water and bring to the boil. Turn down heat and simmer for 15-20 minutes, until the amaranth becomes light and fluffy. Keep stirring every now and then, as amaranth can stick and burn quickly at the bottom of the pan!
  6. Serve with extra cinnamon, maple syrup, and garnish with fresh figs or other stewed or fresh fruit.

© jayjagger