Fennel & Moong Stew

Ingredients: (serves 3-4)

1 onion 

1 cup of whole moong (soaked for 6+ hours)

1 medium sized knob of ginger 

2 bulbs of fennel

Spices of choice: I use 1 tsp each of cumin, turmeric, fennel, coriander in summertime & 1 tsp of cumin, turmeric, fenugreek, mustard seeds & hing in cooler months 

5-7 curry leaves in with the aromatics

2 tbsp ghee 

6-8 cups of water 

Option to add bone broth to the stew 

Lemon and fresh coriander, for garnish 

Salt and pepper to taste

Method:

Chop the onions and the fennel and grate the ginger.

Add the spices and ghee to a pot and sautée until aromatic.

Add the moong to the pot and stir to absorb the flavour of the spices and to crack the legumes so they cook more quickly. 

Add the water, salt & pepper and cook for about half an hour on medium high heat. I often add some bone broth here as well but this is optional. 

Add the chopped bulbs of fennel and cook for a further half hour. 

Test one of the moong beans to ensure fully cooked. There should be no white in the centre of the legume.

Once cooked, scoop onto bowls and serve with lemon and fresh coriander. A nutritious, high protein dinner great for all seasons and doshas. The fennel’s sweetness is grounding and particularly good for Vata and Pitta imbalances but is tridoshic.