Date:   11/21/2012 7:32:50 PM ( 12 y ago)
Hits:   9,196
URL:   https://www.curezone.org/forums/fm.asp?i=2008676

I would stick with mung beans, preferably split, with the skins removed.

Even though mung beans are relatively easy to digest, I soak them in water overnight, then drain, wash, and cook in a pressure cooker.

Here's a quick and easy mung daal 'soup' recipe:

- Warm a little oil (sesame seed, olive oil, or ghee) in the pan of a pressure cooker.
- Add 1 tsp of whole cumin seeds and mustard seeds.
- Add chopped garlic and raw ginger.
- Add 50 grams of mung daal beans (pre-soaked, washed, and drained).
- Add turmeric and coriander powder.

Give everything a stir, seal the pressure cooker, and cook at full power until the pressure cooker begins to whistle. Then reduce the power for to medium and cook for a further 10 minutes. After cooking, allow the steam to release naturally, pour into a bowl, add some garnish, say a prayer of thanks, and eat.

J
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