
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:
- Mung beans are rich in prebiotic fiber that feed healthy gut bacteria and help regulate digestion.
- Moringa leaves are anti-inflammatory and packed with antioxidants, iron, and essential vitamins.
- Ginger and garlic (optional additions) can help reduce gut inflammation and support microbial balance.
- It’s light, soothing, and easy to digest — perfect for sensitive stomachs.
Ingredients:
- 1 cup dried mung beans (soaked for 4–6 hours or overnight)
- 1 tbsp coconut oil or olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 thumb-sized ginger (optional), sliced thinly
- 1 medium tomato, chopped
- 4 cups water or vegetable broth
- 1–2 cups moringa leaves or spinach
- Salt and pepper to taste
- Lemon (optional, for flavor boost)
Instructions:
- Drain and rinse the soaked mung beans. Set aside.
- In a pot, heat oil over medium heat. Sauté garlic, onion, ginger, and tomato until fragrant and soft.
- Add the mung beans and stir to combine with the aromatics.
- Pour in water or veggie broth. Bring to a boil, then lower heat and simmer until mung beans are soft (about 30–40 minutes).
- Add moringa leaves and cook for another 3–5 minutes.
- 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.
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