{"id":4341,"date":"2016-09-06T07:21:34","date_gmt":"2016-09-06T05:21:34","guid":{"rendered":"http:\/\/whatfoodcan.com\/es\/?post_type=project&p=4341"},"modified":"2025-05-09T15:36:58","modified_gmt":"2025-05-09T13:36:58","slug":"sopa-habas-mungo-verde","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/es\/project\/sopa-habas-mungo-verde\/","title":{"rendered":"Sopa habas mungo verde"},"content":{"rendered":"\n

Sopa habas mungo verde es una cena ligera y suave, satisfactoria y sana. Muy facil de digerir, rica en proteinas, sabrosa, purificante y hace senitr bien – jovenes o ancianos o reconvalescentes. Por supuesto tambi\u00e9n tiene su encanto al medio d\u00eda, pero yo la encuentro perfecta para una cena. Los terapeutas ayurvedicos la recomiendan a menudo para acompa\u00f1ar al paciente en las primeras semanas de ter\u00e1pia. Se sirve con arroz basmati, cilantro fresco y ghee. Una delicia nocturna.<\/p>\n\n\n\n

Efecto en las doshas:<\/strong> es tridosha – apto para los tres doshas, sobre todo calma pitta.<\/p>\n\n\n\n

Tiempo de preparaci\u00f3n:<\/strong> 7 horas de remojo minimo para las habas mungo, 35 minutos para cocinarlas<\/p>\n\n\n\n

Ingredientes para 4 personas<\/strong><\/p>\n\n\n\n

3 manos de habas mungo verde<\/p>\n\n\n\n

3 cm de gengibre rallado fresco<\/p>\n\n\n\n

750 ml de agua<\/p>\n\n\n\n

1 – 2 dientes de ajo<\/p>\n\n\n\n

1,5 cucharaditas de semillas de cilantro, molido<\/p>\n\n\n\n

1,5 cucharaditas de semillas de comino, molido<\/p>\n\n\n\n

1 cucharadita de canela<\/p>\n\n\n\n

1,5 cucharaditas de c\u00farcuma<\/p>\n\n\n\n

2 cucharadas de Ghee – haz click aqu\u00ed para leer como se hace el ghee casero<\/a><\/p>\n\n\n\n

1,5 cucharaditas de sal (seg\u00fan gusto)<\/p>\n\n\n\n

pimienta negra o pimienta pippali a gusto<\/p>\n\n\n\n

1 manojo cilantro fresco<\/p>\n\n\n\n

Preparaci\u00f3n<\/strong><\/p>\n\n\n\n

Mojar las habas mungo la noche anterior en agua abundante y tibia. Las habas se hinchan bastante. Echar el agua de remojo y poner las habas mungo con agua fresca y el ajo (entero) en una olla a hervir. Dejar cocinarlas a medio fuego unos 15 minutos y sacar la espuma gris que va saliendo con una cuchara grande. Cuando la espuma deje de salir, tapar la olla a medias. Ahora a\u00f1ade las especies: el gengibre rallado, c\u00farcuma en polvo, comino molido, cilantro molido, canela y sal. Deja cocinarlo unos 10 minutos m\u00e1s. Si hace falta, a\u00f1ade m\u00e1s agua caliente. A\u00f1adir el ghee y cuando las habas esten muy muy blandas (pruebalo con un tenedor o entre los desdos) tritura todo con un mini beamer hasta que quede una crema sedosa. Corta 3\/4 del cilantro fresco en trocitos e incorporalo lentamente. Para servir: a\u00f1ade el cilantro cortado que queda como decoraci\u00f3n y arroz basmati. Listo para comer.<\/p>\n\n\n\n

Los que no pueden resistir a una rodaja de pan en la cena (como yo), pueden tostar una rodaja de pan de espelta (es un tipo de pan m\u00e1s seco) y comerla por ejemplo con un poco de queso feta y un chorro de aceite de oliva. Queso fresco es m\u00e1s facil de digerir que el curado y por la noche nuestro \u00abagni\u00bb, el fuego digestivo no esta ya tan alto. Entonces es preferible una cena ligera. En mi casa el mung dal verde es un muy querido cl\u00e1sico por la noche.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

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