The Taste of Balance

Ayurvedic Bringhe & Sattva Mung Curry

These days, most of our meals are inspired by what we see online — colorful, trendy, and often far from what our bodies actually need. Ayurveda reminds us to turn inward and listen to our own rhythm, to eat according to the season, our digestion, and our state of mind.

A meal doesn’t need to be complicated to be nourishing. The simpler it is, the more energy it carries. Balanced cooking means combining ingredients that work in harmony — food that heals rather than merely fills.

At Subli Farms, we celebrate local, seasonal, and mostly sattvic foods. The more natural and gently cooked the meal, the closer it is to healing. When food becomes overly spicy, oily, or processed, it loses its prana — its life force.

Here’s a recipe that brings you back to simplicity and balance. This Ayurvedic Bringhe and Sattva Mung Curry are designed to nourish your mind and body. The spices gently awaken digestion while keeping the meal sattvic — free from garlic and onion, yet full of flavor and warmth. You can easily adapt it using whatever vegetables are in season.

These recipes are part of our Ecology of Food (EOF3) Course: Seasonal Cuisine for Well-Being, where we go beyond recipes to explore how to eat in tune with nature — how to combine foods for balance, vitality, and ease of digestion.

🌿 Make your cooking intuitive, healing, and intentional — with Subli as your guide.
You can even order your vegetables straight from us to create this dish with the freshest local produce.

***A sattvik meal is a pure, balanced vegetarian meal made with fresh, seasonal foods like grains, pulses, vegetables, fruits, nuts, and gentle spices (ghee if desired)—nourishing both body and mind while promoting clarity, calmness, and vitality. It avoids stimulants, leftovers, processed or heavy foods, onions, garlic, excessive spices, and anything stale or tamasic—making it ideal for yogis, meditators, and anyone seeking harmony, lightness, and inner peace.

Ayurvedic Bringhe / Serves 2 / Yield: 2 cups

A wholesome easy-to-digest rice dish gently spiced with turmeric, cumin, and fennel. Mixed vegetables bring color and vitality. Cooked slowly in coconut milk for a creamy, balanced flavor.

Qualities: Warm • Moist • Grounding

·     ½ cup                unpolished brown rice, soaked overnight  

·      1 pc.               bay leaf

·      1/2 tsp.           cumin seeds

·      1/2 tsp.           fennel seeds

·      1/2 tsp.              turmeric powder

·      1/2 tsp.           sea salt

·      1 small           sweet potato, diced

·      1/3 cup            cubed kalabasa   

·      2 ½-3 cups      veg stock or water  

·      ¼ cup               coconut milk

·      4 stalks             moringa, leaves removed

·      1/8 tsp.           black pepper

1.     Sauté spices:
Heat a pot at medium temperature and dry roast the bay leaf, cumin and fennel seeds for a few seconds until aromatic. Set aside.

2.     Cook rice.
Using the same pot, combine brown rice and water/stock, bring to a boil and bring heat to medium temperature. Skim the foam that floats on top. When the water is clear, add the roasted spices, turmeric powder and salt. Cook for 20 mins, covered.

3.     Add veggies:  

Add the sweet potato cubes and simmer for 3 minutes. Lower the temperature, add the kalabasa cubes and simmer for another 3 minutes.

4.     Add coconut milk + greens:
Add the coconut milk, moringa leaves, and black pepper. Stir, cover, and cook for 3 minutes. Turn off the flame and let the rice cool for 10 minutes.

5.     Serve:
Scoop onto a banana leaf and enjoy warm with Sattva Mung Curry.

Sattva Mung Curry / Serves 2 / Yield: 2 cups

A light and earthy wholesome curry of whole or split mung beans simmered with ginger, cumin, turmeric, and curry leaves. Easy to digest, protein-rich, and harmonizes with the Bringhe.

Qualities: Soft • Nutritive • Mildly Spiced

·       1/4 cup               whole green mung beans or moong dal, soaked overnight

·       1/8 tsp.              turmeric powder

·       1 1/4 cup         water (adjust for preferred consistency)+

·       1/2 Tbsp.           ghee or cold-pressed coconut oil

·       1/4 tsp.                mustard seeds

·       1/4 tsp.               cumin seeds

·       8 pcs.       curry leaves

·       ½ tsp.              grated ginger (fresh)

·       1 pc.            tomato, chopped

·       1/4 tsp.              coriander powder

·       1/2 tsp.             rock salt

·      pinch           black pepper

·      handful            fresh cilantro (coriander leaves)

·                                lemon juice (optional)

1.     Rinse and cook whole mung/dal:
Wash the mung beans/dal thoroughly. In a small pot, boil the mung in enough water for a few minutes until foam rises to the surface. Skim the foam and when the water is clear, bring heat to medium, add turmeric powder and cook for 15 minutes, covered. Set aside after cooking.

2.     Prepare tempering:
Using the same pot, heat ghee or coconut oil. Add mustard seeds and cumin seeds until they pop. Add curry leaves and grated ginger. Sauté until aromatic.

3.     Add tomato:
Add the chopped tomato, coriander powder, and salt. Cook until the tomato softens.

4.     Add cooked mung beans/dal:
Add the cooked mung beans/dal and some water depending on the consistency you desire. Stir well and simmer for 10 minutes.

NOTE: You may add 1/8 cup coconut milk at the end.

6.     Garnish and serve:
Sprinkle fresh coriander on top and add a touch of lemon juice. Serve warm with Ayurvedic Bringhe.

Notes

🧘‍♀️ Enhances grounding after a day of movement, yoga, or training.

🍋 Optional sour note from lime enhances digestion and balances heaviness.