Moringa Bean Burgers
Welcome to my Ayurveda & Yoga blog! I’m Evangeline and I’m an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIC INSPIRED meals.
Ayurvedic cooking is a conscious approach to preparing and cooking tasty, nutritious, balanced meals using spices and herbs, and taking into consideration the external conditions such as the season and time of day, in addition to how you are feeling.
Over the last couple of decades, I have experimented with making vegetarian burgers, using lentils, grains, vegetables, greens- all kinds of different combinations, and I have to say, you can’t really go wrong, even if the patty gets a bit fussy when flipping. Over the last year, I started writing out some of my home made veggie burgers. I hope you will be inspired to go plant-based with some of your meals, and home-made vegetarian burgers make it to your table. So go ahead, get into a habit making your very own lentil burgers! Fresh, home-made without all the additives, or bad oils you find in packaged ones, and way more economical. They are fun to make with kids, all messy hands on deck! This recipe is simple, using two fundamental ingredients: lentils and water, like my other burger recipes, red lentil and beluga lentil. Once you get the hang of this, you build it from there adding spices, greens, grains, whatever your heart desires.
Split Mung Bean & Moringa Burger with Broccolini and Zucchini with Rosemary and Summer Spices and a dollop of Tamarind & Wild Amla Preserve from Chandika
If you are new to my blog, my cooking is informed by Ayurveda and its fundamental principles you can apply right in the kitchen with balancing tastes with fresh ingredients, and spices to support digestion. In many of my recipes, ingredients are discussed or referenced, so you will come away knowing the therapeutic value of food and spices. For example, in this recipe, I have added moringa powder. Moringa, or also known as drumstick, is a vegetable, and is known as a “miracle tree”, for its astounding nutrient profile, including being high in antioxidants, but also known for their detoxifying properties.
Split Mung Bean & Moringa Burger topped with tamarind sauce, with a cabbage, carrot, daikon salad with cilantro
Moringa Bean Burgers
Yields: 3-4 medium size burgers
Prep Time: 10 minutes
Cooking Time: 25 minutes
Cool Down Time: 5-10 minutes
Frying Time: 5 minutes
Ingredients
⅓ cup split mung beans, soaked for 30 min or overnight and rinsed
¼ cup 70-30 ratio quinoa and basmati rice, soaked with the split mung beans
1 cup water
⅓ cup finely chopped celery, about 1 celery stalk
1 tsp ghee or olive oil
1 Tbsp ghee or olive oil for frying
½ tsp ground fennel
½ tsp ground coriander
1 tsp moringa powder
1 tsp arrowroot or tapioca flour
1 Tablespoon quinoa flour
Soma salt or natural salt to taste
Directions
1. After soaking split mung beans and basmati rice, rinse well until the water is clear.
2. In a medium-size pot heat ghee or olive oil on low heat, then incorporate the spices, tapioca flour, and moringa powder.
3. When aroma is released, add split mung beans and basmati rice, and mix all together, then add water.
4. Turn heat up to medium-high and bring to a boil. Allow to boil for about 5 minutes, stirring occasionally, then cover with a lid. Turn heat down to low to cook for another 25 minutes, and towards the end of cooking add celery.
5. Open lid, and add salt to taste. At this point the beans will be cooked. Mash it up a bit, then add the quinoa flour, stir all together and let sit for 5-10 minutes.
6. Form into patties and fry on medium heat with ghee or olive oil until golden brown on each side.
Top with tamarind chutney and serve with your favourite salad!
Enjoy!
References
Marianne Teitelbaum, Moringa https://youtu.be/DnDneW0nWfU, 2022