Savory Bitter Greens & Mung Breakfast Bowl
A gently cleansing, kapha-balancing start to the day.
This simple, warm bowl supports the body’s natural clearing process in spring—light, nourishing, and gently stimulating to digestion without being depleting. Bitter and astringent greens help reduce excess kapha while supporting the liver and lymphatic system, while mung dal provides an easy-to-digest, subtly detoxifying source of protein. Ginger and warming spices kindle agni—the digestive fire—helping to reduce sluggishness and improve assimilation. Served warm and cooked, this meal supports the body in receiving nourishment with ease, promoting clarity, lightness, and steady energy.
Ingredients
½ cup split yellow mung dal (soaked 2–4 hours if possible)
2 cups water
1 cup chopped bitter greens (dandelion, kale, mustard greens, or arugula)
1 tsp ghee or olive oil
½ tsp grated fresh ginger
½ tsp cumin seeds
¼ tsp turmeric
Pinch black pepper
Pinch mineral salt
Optional: squeeze of lemon, fresh cilantro
Instructions
1. Rinse mung dal well. Add to a pot with water and bring to a gentle boil.
2. Reduce heat and simmer 20–25 minutes until soft and lightly creamy.
3. In a separate pan, warm ghee or oil. Add cumin seeds and let them gently bloom.
4. Add ginger, turmeric, and black pepper—stir briefly until fragrant.
5. Add chopped greens and sauté until just wilted.
6. Fold the greens and spices into the cooked mung, adding salt to taste.
7. Finish with a squeeze of lemon and fresh herbs if desired. Serve warm.
