Ayurvedic Cleansing — Dinner: Moong Dal with Swiss Chard & Lemon

For 2-3 portions

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Ingredients for the dal:

• ½ cup/100 g whole Moong Dal (mung beans)
• 4½ cups of water/1.25 l
• 1 cup/35 g chard leaves & fresh coriander (chopped, packed)
• 2 tbsp. dried coconut flakes
• ½ — 1 tsp fine rock salt
• ½ — 1 tsp jaggery or brown sugar
• juice from half a lemon

Voggarane (spice tempering):

• 2 tsp ghee
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• 6 curry leaves
• 1 dried chilli pepper (broken into three pieces)
• /TL Asafoetida (Hing)

To serve:

• ghee
• Freshly ground black pepper
• Shredded carrot salad (See recipe below)

Preparation:

1. Wash Moong Dal well, put in a pot with the water.
   Bring to a boil over high heat and overtly Simmer for about 20-30 minutes until the beans are soft but still not squishy are. Depending on the quality, more water may be required — check regularly.
2. In the meantime, the Wash Swiss chard and chop coarsely, prepare all other ingredients.
3. For the Voggarane:
   Heat ghee in a small pan.
   As soon as it is hot, add mustard seeds and wait until they turn gray and pop up.
   Then add chili, curry leaves and asafoetida, 30 seconds Continue frying.
   Remove from heat and fold the mixture into the finished dal.
4. Add coconut, salt, jaggery and Swiss chard. Mix everything thoroughly, cover and Let it steep for 5 minutesuntil the chard collapses.
5. With rice, something ghee and freshly ground peppers serve.
   Add more lemon or sweetness if needed.

Variations:

• Soak dal in the morning for faster preparation in the evening
• who Does not clean, can 1 tsp Channa Dal Add to the spice mix and fry until golden brown

Side dish: carrot and ginger salad

For 2 people as a side dish

A simple, fresh salad that's ready in just a few minutes.
Carrots form the basis, optionally supplemented by beetroot.
sunflower sprouts provide color and bite, sesame brings a nutty note.
The dressing is fruity-sweet and spicy at the same time.

Ingredients for the salad:

• 1 tbsp. sesame seeds
• 2 medium carrots (approx. 200 g)
• A handful of sunflower sprouts or fresh coriander

For the dressing:

• 1 heaped tsp freshly grated ginger
• 2 tbsp. olive oil
• 2-3 tablespoons honey or agave syrup
• 2 tbsp. fresh lemon juice
• A pinch of fine rock salt

Preparation:

1. sesame Roast in a dry pan over medium heat until slightly coloured and fragrant.
   Set aside.
2. Peel carrots and use a vegetable peeler to slice them into thin strips. Cut the end pieces into small pieces and add them as well.
3. Wash sprouts, shake dry and place in a bowl with the carrots.
4. For the dressing:
   Grate ginger, mix with lemon juice, honey/agave, oil and salt.
   Taste and sweeten if needed.
5. Before serving Sprinkle sesame, pour over the dressing and mix gently.
   When available with nasturtium flowers garnish.

Variations & tips:

• Carrots by beetroot or replace a combination of both
• Double the amount of dressing and refrigerate
• Roast sesame in stock (½ cup) and refrigerate

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