Preperation time: 1.5 hours with a pressure cooker, 2 hours without
-Vata, -Pitta, moderately -Kapha
From The Ayurvedic Cookbook, written by Amadea Morningstar with Urmila Desai
- 1 cup whole mung beans
- 4-5 cups of water
- 2 tablespoons brown or wild rice
- 1 stick kombu
- 1/16 teaspoon hing
- 1 teaspoon sunflower oil
- 1/2 medium onion, finely chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon dry oregano
- 2 medium red potatoes, unpeeled
- 1 teaspoon coriander powder
- 1 egg white
- 1 teaspoon – 2 tablespoons stone ground mustard (the lesser for Pitta, Vata and Kapha can use maximum)
- 1 teaspoon sea or rock salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons barley or whole wheat flour
Combine the mung beans, water, rice, kombu and hing in a pressure cooker and bring to pressure and cook for 25 minutes. If you are not using a pressure cooker, bring the beans to a boil with the rest of the first ingredients and then cover and cook over medium heat for an hour, or until soft.
While the beans are cooking, wash the potatoes and cut them in quarters, than eights. Chop the onion. Warm the oil in a large skillet and add the cumin, oregano and onion. Saute until the onion is tender and the herbs are lightly browned. Set aside and wait for the beans to be done.
When the beans are done, cool the pot in cool water to bring it down from pressure, open it, and add the potatoes. Cook uncovered until the potatoes are soft, about 20-30 minutes. Add the beans and potatoes to the herbs in the skillet and mash. Stir in the egg white, mustard and salt and pepper. Add the flour if the burgers need thickening. Form into patties and cook on a non-stick pan until brown, flipping to brown the other side. Or cook them on a cookie sheet in a 350 degree oven for 20-30 minutes. Makes 10-12 3″ to 4″ burgers.