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.
Ingredients
- 100 g 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
- 250 ml 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
- 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.
- 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.
- Now take a potato masher and mash everything in the pot until you have your preferred consistency.
- 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.
- Cover and simmer for about 10 - 15 minutes.
- Add the soaked raisins and mix through. Cook for another minute or so.
- Serve in bowls and garnish with chopped and roasted almonds, a sprinkle of cinnamon and drizzle with maple syrup to taste.