Greeny Beany Sauce

This recipe is a creation from one of our Acharyas, Samantha. Blending the beans with the greens creates a delicious, creamy texture which makes for a tummy-friendly sauce or hummus replacement. Plus, it’s a great hit with kids who are fussy about eating their greens! This extractive sauce is best served over augmenting foods such as rice or carrots as part of the Hale Pule 60:40 balance bowl. 

Extractive    
SERVES: 1
PREPARATION TIME: 35 minutes

YOU’LL NEED:

• ⅛ cup split mung beans
• 1 tbsp ghee
• ⅛ tsp salt 
• ⅛ tsp grated ginger
• ⅛ tsp ground fennel
• ⅛ tsp ground cumin
• ⅓ cup kale 
• ⅓ cup of fresh herbs of your choice  (for example, basil, parsley, sage or mint)
• 10 drops of lime
• ⅔  cup of water 

 
HERE’S HOW:

1. In a medium saucepan or pressure cooker, warm half of the ghee or oil over medium heat.
2. Add half of the salt and all of the ginger, fennel and cumin. 
3. Once the spices produce their aroma, add the split mung beans and stir.
4. If on stovetop: Add the water, bring to boil then down to a simmer, cooking for about 20 minutes, adding water if needed. If using a pressure cooker: add ¾  cup of water and cook at pressure for 15 minutes.
5. In a small saucepan, warm the other half of the ghee over a medium heat.
6. Add the second half of the salt and stir.
7. When the salt starts to dance, add the kale and fresh herbs and stir.
8. Add 1-2 Tbsp of water and allow the greens to cook with the lid on for 2-5 minutes or until soft.
9. Once the greens and beans are cooked, combine in a blender with lime juice and blend. Add a little water if you prefer a thinner consistency.

TIPS & SUBSTITUTIONS:
Other greens may be substituted depending on what is available in season.