Sunday Sunshine Porridge

This Ayurvedic porridge made with yellow mung beans is seriously unctuous and filling; perfect for a Winter Sunday morning. It takes a little while to prepare (but it’s so worth it).

Yellow mung beans are a powerhouse of protein and are great for Pitta and Kapha dosha. The heavy and grounding quality of cashews is packed with magnesium and helps soothe the nerves, particularly good for Vata dosha. While coconut milk replenishes the liver and nourishes rasa and rakta dhatu (blood and lymph).

*This porridge is best suited to a Vata/ Pitta constitution; however, it can be adapted to suit Kapha dosha by using less sugar, almond milk instead of coconut and not adding the ghee and raisins.

Here’s how to make it…

• Half cup of yellow mung beans (soaked over night)

• 2 cups water

• 1 cup full fat coconut milk

• 1 tablespoon Jaggery/ Coconut sugar (1 tsp for Kapha)

• 1 inch ginger (grated)

• Half tsp turmeric

• 1 tsp ground cardamom

• 1 tsp coriander seeds

• A little ghee for frying (Vata & Pitta, omit for Kapha)

• 1 tbsp cashews

• 1 tbsp raisins (omit for Kapha)

• Spice mix for your dosha

Toast the mung beans in a frying pan until lightly toasted.

Simmer with water, turmeric and coriander seeds, with the pan lid on, until very soft.

Blitz in a blender.

Add the blitzed mix back into the pan, along with the coconut milk, cardamom and jaggery. Bring to the boil, then simmer with the lid on for 10-15 minutes.

Melt a little ghee in another pan and toast the cashews.

Stir in the raisins and cook until soft.

Stir into porridge and serve.

By understanding yourself through the lens of Ayurveda, you gain the tools to work with your body’s natural intelligence, rather than against it. If you feel called to explore this path, I am here to guide and support you on your journey back to wholeness.