Ready for some serious FIBER? This recipe is so delicious, so easy, and so filling. It’s another perfect recipe to make ahead of time and pack for lunch.
- 4 cups water
- 1 cup mung beans
- 1 cup yogurt mixed with 1 cup water*
- 1/2 tsp garlic
- 1/2 tsp cayenne
- 1 tsp salt
- 1 tsp cumin
- 1 tsp turmeric
Boil 4 cups of water and add the mung beans. Cook for 10 minutes uncovered. Then, turn the heat down to low and cover. Cook for another 20 minutes. Meanwhile, combine 1 cup of yogurt with 1 cup of water and add the salt, garlic, cayenne, cumin, and turmeric. When the mung beans are cooked, add the yogurt mixture to the beans. Cook for an additional 20-30 minutes. Serve with roasted acorn squash or over rice.
* Can substitute 2 cups of water + 2 tbsp of lemon juice if you’d like to leave out the dairy.