29
Jul

Sauteed Mung Beans with Moringa Leaves

Looking for a traditional Asian meal that’s both comforting and supportive of gut health? Sauteed Mung Beans is a staple dish in many homes — and with a vegan twist, it becomes a powerhouse of fiber, plant protein, and healing nutrients.

Why It’s Great for the Gut:

  1. Mung beans are rich in prebiotic fiber that feed healthy gut bacteria and help regulate digestion.
  2. Moringa leaves are anti-inflammatory and packed with antioxidants, iron, and essential vitamins.
  3. Ginger and garlic (optional additions) can help reduce gut inflammation and support microbial balance.
  4. It’s light, soothing, and easy to digest — perfect for sensitive stomachs.

Ingredients:

  1. 1 cup dried mung beans (soaked for 4–6 hours or overnight)
  2. 1 tbsp coconut oil or olive oil
  3. 4 cloves garlic, minced
  4. 1 medium onion, chopped
  5. 1 thumb-sized ginger (optional), sliced thinly
  6. 1 medium tomato, chopped
  7. 4 cups water or vegetable broth
  8. 1–2 cups moringa leaves or spinach
  9. Salt and pepper to taste
  10. Lemon (optional, for flavor boost)

Instructions:

  1. Drain and rinse the soaked mung beans. Set aside.
  2. In a pot, heat oil over medium heat. Sauté garlic, onion, ginger, and tomato until fragrant and soft.
  3. Add the mung beans and stir to combine with the aromatics.
  4. Pour in water or veggie broth. Bring to a boil, then lower heat and simmer until mung beans are soft (about 30–40 minutes).
  5. Add moringa leaves and cook for another 3–5 minutes.
  6. Season with salt and pepper. Add lemon juice just before serving for a fresh, gut-friendly zing!

💡 Gut Tip: Pair this with brown rice or fermented side dishes like pickled papaya to add more fiber and beneficial bacteria to your meal.