Looking for a simple, delicious, and healthy way to bring the benefits of Ayurveda to your plate? This mung bean cucumber salad is designed to soothe, cool, and satisfy, making it ideal for keeping Pitta (the fire element) in balance. Let’s get into the benefits and recipe of this refreshing dish.

 

Ingredients:

• 1 cup mung beans – Soak for 6 hours to make them soft and easy to digest.

• 3 Persian cucumbers – Finely chop for a refreshing, gut-friendly base.

• 1/2 tsp Hingvastak powder – My favorite digestive spice blend, adding a warming balance.

• 2 tbsp fresh cilantro – This cooling herb adds a burst of freshness.

• Juice of 1 lime – Adds a tangy brightness to lift the flavors.

 

Instructions:

1. After soaking, drain and rinse the mung beans, then add to a mixing bowl.

2. Combine with chopped cucumbers, Hingvastak, cilantro, and a squeeze of lime juice.

3. Toss gently to combine, ensuring an even distribution of all ingredients.

In Ayurveda, mung beans are praised for their cooling, calming effects, especially for pacifying Pitta. This salad helps to reduce inflammation, promotes smooth blood circulation, and keeps body temperature in balance. The mix of sour, astringent, and cool flavors will leave you feeling relaxed, refreshed, and satisfied.

 

Try this mung bean cucumber salad as a light meal or a side dish. It’s quick to prepare and offers a burst of nourishment for both body and mind. Enjoy the journey to 100 years of living in good health!