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Lauki with Greens and Bio-Bud Mung Beans

Lauki with Greens and Bio-Bud Mung Beans
Shasha Bio-Bud Mung Beans

Serve this hearty vegetarian soup with crusty wholewheat bread for a complete meal. I like the sharp and slightly salty addition of freshly-grated quality Parmesan cheese– omit if serving to vegans. Serve this dish with ShaSha Spelt Lavash.

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DifficultyIntermediate
Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 small lauki (Exotic Squash) or any other kind
 1 small bunch greens of your choice (spinach, kale, chard etc.)
 ¼ cup sprouted Bio-Bud Mung Beans
 2 tsp fresh coriander
 ¼ tsp minced fresh ginger root
 1 tbsp ghee (clarified butter)
 rock salt to taste

1

Peel lauki, cut into half lengthwise and scoop out and discard the seeds. Chop lauki into 1/4″ pieces.

2

Wash greens and chop leaves into small bits.

3

Steam greens and lauki for 15-20 minutes.

4

Wash and cook mung beans in water until soft. Drain.

5

Heat ghee in a pot until clear. Add the spice mixture and ginger and sauté briefly to release the aroma of the spices.

6

Add the dhal and vegetables and salt to taste. Mix well. Serve hot with a whole grain of your choice.

Ingredients

 1 small lauki (Exotic Squash) or any other kind
 1 small bunch greens of your choice (spinach, kale, chard etc.)
 ¼ cup sprouted Bio-Bud Mung Beans
 2 tsp fresh coriander
 ¼ tsp minced fresh ginger root
 1 tbsp ghee (clarified butter)
 rock salt to taste

Directions

1

Peel lauki, cut into half lengthwise and scoop out and discard the seeds. Chop lauki into 1/4″ pieces.

2

Wash greens and chop leaves into small bits.

3

Steam greens and lauki for 15-20 minutes.

4

Wash and cook mung beans in water until soft. Drain.

5

Heat ghee in a pot until clear. Add the spice mixture and ginger and sauté briefly to release the aroma of the spices.

6

Add the dhal and vegetables and salt to taste. Mix well. Serve hot with a whole grain of your choice.

Lauki with Greens and Bio-Bud Mung Beans