Inspired by: Chili sin carne
- Kapha seasonJan – May in the north
- Vata seasonOct – Dec in the north
Mild Mung Bean & Vegetable Chili
- Serves
- 6
- Portion
- ≈280 g
- Time
- Soak 6 h · 50 min
- Texture
- Soft
- Season
- Kapha season (late winter – spring)Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Pitta (mild)
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Moong, whole green | 1¼ cups, soaked | 250 g | 1250 g | |
| Water | 3¾ cups | 900 ml | 4500 ml | |
| Extra-virgin olive oil | 1½ tbsp | 20 g | 100 g | |
| Cumin (jeera) | 1½ tsp | 3 g | 15 g | |
| Coriander seed / powder | 1½ tsp | 3 g | 15 g | |
| Kashmiri chilli powder (mild) | ½ tsp Kashmiri / mild paprika | 1 g | 5 g | |
| Asafoetida (hing) | pinch | 0.3 g | 1.5 g | |
| Dried herbs (thyme, oregano, rosemary, herbes de Provence) | ½ tsp oregano | 1 g | 5 g | |
| Capsicum | 1 red pepper | 150 g | 750 g | |
| Carrot | 1 | 150 g | 750 g | |
| Sweet corn kernels | 1 cup | 150 g | 750 g | |
| Tomato | 3, puréed | 300 g | 1500 g | |
| Cocoa powder | 1 tsp (depth) | 5 g | 25 g | |
| Rock salt (sendha namak) | 1 tsp | 5 g | 25 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | coriander | 8 g | 40 g | |
| Lemon juice | 2 tsp | 10 ml | 50 ml |
Method
How to cook it
Step 1: Pressure-cook soaked mung 4 whistles until soft but whole.
Step 2: Warm oil; add cumin, coriander, hing, oregano and chilli for 20 seconds; add pepper and carrot; cook 6 minutes.
Step 3: Add tomato and cocoa; simmer 8 minutes; add mung with some liquid and corn; simmer 15 minutes.
Step 4: Season; finish with coriander and lemon.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromKidney beans→Towhole mung
- FromOnion and garlic→Tocumin, hing and oregano
- FromHot chilli→Tomild paprika
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