Inspired by: Summer mung-bean porridge
- Pitta seasonJun – Sep in the north
Mung Bean Congee (Lü Dou Zhou)
- Serves
- 4
- Portion
- 1 bowl
- Time
- Soak 4 h · 1 h
- Texture
- Soft
- Season
- Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Moong, whole green | ½ cup whole mung, soaked | 80 g | 400 g | |
| Rice, white basmati (raw) | ⅓ cup + 1 tbsp | 80 g | 400 g | |
| Water | 6⅔ cups | 1600 ml | 8000 ml | |
| Ginger, fresh | 3 slices | 5 g | 25 g | |
| Rock salt (sendha namak) | ⅓ tsp (or 1 tbsp rock sugar for sweet) | 2 g | 10 g |
Method
How to cook it
Step 1: Simmer soaked mung beans 20 minutes until splitting.
Step 2: Add rinsed rice and ginger; cook 40 minutes on low, stirring often.
Step 3: Season with salt (savoury) or a little jaggery (sweet, the Chinese summer way).
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
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
- FromRock sugar→Toa little jaggery or salt
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