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DoshaWise · Recipe Card

Mung Bean Breakfast Porridge

Mudga Yavāgū

Serves 2
Tridoshic

A soft, savoury whole-mung porridge eaten warm at breakfast — easy on agni, rich in protein, and grounding enough to replace cereal in any season.

Tridoshic · gentle morning meal

Ingredients

  • ·1/2 cup whole green mung beans, soaked 8 hr and drained
  • ·3 cups water
  • ·1 tbsp ghee or coconut oil
  • ·1/2 tsp cumin seeds
  • ·1/2 tsp grated fresh ginger
  • ·1/4 tsp turmeric · pinch hing
  • ·Pinch of rock salt
  • ·Chopped coriander and a squeeze of lime to finish

Method

  1. 01Bring soaked mung and water to a boil, skim the foam, then cover and simmer 40 minutes until the beans burst and the liquid thickens.
  2. 02In a small pan, warm the ghee, splutter cumin, then add ginger, turmeric, hing — 20 seconds.
  3. 03Stir the tempering through the porridge with salt; mash gently for a creamier texture.
  4. 04Serve warm, topped with coriander and lime.

Nutrition notes

Per serving (≈): 290 kcal · 14 g protein · 38 g carbs · 8 g fat · 9 g fiber. Slow-release plant protein, folate, magnesium; mung is classically dīpana (kindling agni).

Practitioner note

For Vata, cook 10 minutes longer and add a swirl of extra ghee. For Kapha, swap ghee for a teaspoon of mustard oil and add a pinch of black pepper.

Source · Adapted (paraphrased) from amrtasiddhi.com · Mung Bean Porridge; Charaka Saṃhitā · Sūtrasthāna 27 (Mudga).

Information only — not medical advice. Verify quantities, allergies, and contraindications with a qualified Ayurvedic practitioner or physician before use.