BadColon - are you Indian by any chance?
That recipe is perfect.
Here's how I make it. This is the recipe my grandparents used in India 80-90 years ago, far before the industrialization of foods:
1) Soak the moong beans for 24 hours in water, adding vinegar/whey if desired. Before preparing to cook, rinse and drain beans repeatedly until froth is completely removed. This ensures that the beans will digest without issue.
2) Heat up a 1 tablespoon of ghee or sunflower (high oleic) or olive oil in a saucepan for 7-10 minutes on low heat. Add in a tablespoon of mustard seeds and make sure the ghee is hot enough to "pop" them. Yes, these pops are supposed to tingle and burn a bit, but it's fun to do.
3) Add in diced tomatoes, onions to the same saucepan with ghee and mustard seeds. Heat until the entire thing is mushy and to the texture of watery tomato sauce. Usually 15-20 minutes.
3) In a separate pot, add in the mung beans with 3-4 cups of fresh spring water. The amount of water depends on the amount of mung beans. We generally do 4 cups of water per 8 ounces of moong. Heat until it boils (using a cover) and then simmer.
4) 40 minutes into the simmer add in the following:
Ginger powder, turmeric powder, cumin powder, coriander powder, asfoetida/hing powder, sea salt (as desired), 1-2 green chilis, paprika powder, chili powder, garlic powder (optional), fresh cilantro (when done cooking), curry leaves as desired
5) 1 hour into the summer add in the saucepan w/ the tomato/ghee/mustard seeds.
6) Simmer the whole thing for 3-4 hours, stirring every 15-20 minutes. You can actually eat them a bit undercooked for higher RS - I eat it this way.
This gives me nearly perfect stools the following day! I usually down it with sheep/goat yogurt after eating it to help with the digestion of it. I'm sure you have to play around and experiment a bit, but I hope you get the general idea of it. It takes a long time to perfect the taste and I'm still not good at it yet.
Kamaya - just ditch the SCD and find what works for her colon! Assuming you are of Indian heritage, her genes are more adapted to Ayurveda foods, as she has more of the enzymes (amylase) to digest traditional Indian starches.
Post Edited (StealthGuardian) : 3/5/2014 9:03:29 PM (GMT-7)