Mung beans are cooling, however, most if not all Indian food is warming. Even dishes that are for pita dosha are too warming for lesser and greater yang. But here is an adaptation of a dal recipe that will have you enjoying Indian cuisine without any ill effects.
1 cup mung beans
2 Tbs. oil
1 Tbs. ghee or butter
3 stalks celery, chopped
1 Tbs. coriander seeds
1 Tbs. ground coriander
1/4 tsp. cardamom
2 Tbs. tomato, peeled and chopped
1/4 cup cilantro, chopped
salt to taste
Wash the beans, remove any impurities and soak the beans in about 2 cups of water overnight.
Drain and rinse the beans and cook in a pot on medium heat with enough water to cover the beans by an inch. Once the pot comes to the boil, lower the heat and cook on simmer until done, that is soft but not mushy, about 30-35 minutes. Add more water as needed. Beans should have absorbed most but not all of the water by the time they are cooked.
While the mung beans are cooking, heat a frying pan on medium. Add oil and ghee and fry the celery until it starts to turn translucent. Add coriander and cardamom. Cook for a minute or two. Take off the heat.
When the mung dal is ready, add the pan of spiced celery to the pot, as well as the salt, cilantro and tomato.
Cook on low heat until it thickens a little, about 10 minutes.
Eat as a soup or serve over basmati rice.