Name: Mung Bean and Vegetable Kichari
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup split yellow mung beans; 0.5 cup non-fat Greek yogurt; 0.25 tbsp ghee; 1 cup cauliflower florets; 1 cup fresh spinach; 1 tsp fresh ginger; 0.5 tsp turmeric powder; 0.5 tsp cumin seeds; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup water

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Mung Bean and Vegetable Kichari

Split mung beans and cauliflower florets simmered with aromatic turmeric and ginger, served with a dollop of creamy Greek yogurt for a velvety finish.

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NUTRITION

Protein

36.9g

Fat

4.8g

Carbs

46.5g

SERVINGS

1 serving

INGREDIENTS

0.25 cup split yellow mung beans

0.5 cup non-fat Greek yogurt

0.25 tbsp ghee

1 cup cauliflower florets

1 cup fresh spinach

1 tsp fresh ginger

0.5 tsp turmeric powder

0.5 tsp cumin seeds

0.25 tsp sea salt

0.25 tsp black pepper

2 cup water

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PREPARATION

1
Rinse the split mung beans under cold water until the water runs clear to ensure a clean flavor.
2
Heat the ghee in a medium pot over medium heat and add the cumin seeds, allowing them to sizzle and release their oils.
3
Stir in the grated fresh ginger, turmeric powder, sea salt, and black pepper for thirty seconds until the mixture is highly fragrant.
4
Add the rinsed mung beans and water to the pot, bring to a boil, then reduce the heat to low and cover.
5
Simmer for 20 minutes, then stir in the cauliflower florets and continue cooking for 10 minutes until the beans are soft and creamy.
6
Fold in the fresh spinach until just wilted and serve the kichari hot with the non-fat Greek yogurt on top for a protein boost.