Still feeling too hot after several glasses of iced beverages, juicy fruits, ice-cream, a cold shower, and full-blast AC? Then you probably need 
(more) protein!
(more) protein!When Summer is in full swing, pitta dosha spikes in response to the increase of Agni in the environment. Luckily, Vaidya Mishra has taught us easy and effective ways of pacifying and cooling off pitta dosha so that we don’t feel hot, irritable and moody. In addition, balancing pitta dosha can also help you improve your digestion, curb your appetite, alkalize an acidic and sensitive stomach that can distract your from your work and play!
Vaidya said:
“Don’t Douse the Fire with Water, Feed It Instead!”
Yes, it may sound illogical, but drinking great quantities of water or consuming cold items will only make things worse in your body. Instead of trying to put out the fire in your stomach, you need to balance and pacify it by feeding it the right things! Vaidya taught us a very important step in pacifying pitta dosha, namely: consuming (more) fresh, intelligent, easy to digest protein. You will be surprised to see how fast-acting and effective this can be. So if you’ve already tried every trick under the sun and are still not back to your comfortable cool zone, try adding more intelligent protein to your diet.
“Intelligent protein” in SVA terms means:
no left-overs (specially lentils); no aged cheeses; no sour yoghurt; no heavy meats; etc.
Here’s a recipe that will literally take 5 minutes to assemble and 8-10 minutes to gently simmer.
Make it in the morning and carry with you to enjoy at work or wherever life takes you. It’s a dry dish so it’s easy to pack and carry, and will sustain well for 6-8 hours.
Remember: eating is not only essential for survival, it is crucial for your daily performance and therefore happiness! What you eat has a great impact on what and how you will think and feel that day. This recipe will give you all 6 tastes (sweet, sour, salty, pungent, bitter, astringent), supply a light yet nourishing amount of protein giving you energy, even as it keeps your pitta dosha in check.
THE RECIPE
Sprouted Mung Medley 
You will need:
One cup Organic green mung dahl
(Must soak it in high pH room temperature water for 24 hours)
A handful of cashews pieces (or blanched/slivered almonds)
A handful of raisins (Thomson’s red or Organic Himalayan Gold)
A couple Thai chilies and/or ginger (this is an optional add-on)
Olive oil
Lime juice
Curry leaves – if available
1 tsp Mom’s masala
1/4 cup water
A few fresh sprigs of cilantro
Soma Salt to taste
optional protein add-ons:
If you want to make your dish more protein rich, you can add cubes of homemade paneer or slices/bite size chunks of boiled chicken meat
Steps:
- Warm your pan and add ½ tsp Mom’s Ghee and allow to melt – do not overheat
- Add Mom’s Masala
- Add chillie ginger and curry leaves if you are using any
- Stir
- Add cashew pieces, raising, paneer and/or chicken if you are using
- Stir and make sure all ingredients get fully coated with the ghee and the spices
- Add the sprouted (and rinsed) mung beans
- Stir well
- Sprinkle Soma Salt to taste
- Add the water, stir
- Cover and cook on medium heat for 10-12 minutes or until soft
Garnish:
Before serving, drizzle some Olive Oil, a squirt or two of fresh lime, and a few sprigs of chopped fresh cilantro. And voila! You are ready to devour your Summer Mung Medley.
Suggested add-on: this dish goes super well with a side of fresh home-made yoghurt! Enjoy your SVA Summer!
I LOVE this Dish! I woke up craving it this morning! Thank you Vaidya : )))