The concept of agni, the Sanskrit word for ‘fire,’ is rather essential to the Ayurvedic tradition. Ayurveda views agni as the very source of life. It is said that a man is as old as his agni and that when agni is extinguished, we die. Perhaps even more significantly, Ayurveda teaches us that impaired agni is at the root of every imbalance and disease. Continue Reading >
Melt ghee in a pressure cooker and add the ginger, black pepper, and salt, cooking 1 to 2 minutes until the aroma is released. Add the mung beans and dill and stir to coat. Cover with ¼ inch of water, close the lid, and bring to pressure. Cook for about 20–25 minutes.
You can still make this if you don't have a pressure cooker. Soak the whole green mung beans overnight and discard the water. Follow the same instructions and cook with 1 inch of water covering the beans. Add the lid and cook for about an hour until very soft.
About The Author
Myra Lewin is a certified NAMA Ayurvedic Practitioner and master Yogini who has studied and worked alongside people of great wisdom in Ayurveda and Yoga for more than two decades. She has presented at conferences worldwide, holds workshops and retreats internationally, and leads teacher trainings on the island of Kaua’i, Hawaii. Myra is the founder of Hale Pule Ayurveda and Yoga, a community of health, healing and learning. See more on her blog and Facebook.
For an easy, nutritious soup that is gentle on the digestive system and full of flavor, this is the recipe you’ve been looking for. Green mung beans are combined with fresh ginger root and digestive spices, cumin and coriander, for a nourishing, tridoshic soup. Enjoy over rice, paired with flatbread, or on its own for a delicious bowl of Ayurvedic goodness. Continue Reading >
Whole green mung beans are cooked with basmati rice, fennel seeds, and burdock root for a cleansing pitta-pacifying kitchari recipe. For extra blood and liver support, try adding bitter leafy greens like dandelion or collards. Continue Reading >
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