Coconut dal

Another variation on a theme… this coconut dal is great for all doshas, is nutritious and most-importantly, delicious.

Mung beans are the easiest pulse to digest (and least wind-forming) and is good for all doshas.

If serving with naan, a great spelt naan bread recipe can be found here.

Coconut dal

Kate

Another variation on a theme... this coconut dal is great for all doshas, is nutritious and most-importantly, delicious. Mung beans are the easiest pulse to digest (and least wind-forming) and is good for all doshas.

Print Recipe

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Main

Cuisine Indian

Ingredients

  

• 1 1/2 cups yellow mung beans
• 4 1/2 cups vegetable stock or water
• 1 tsp + 1 tsp turmeric
• 1 tsp salt
• 2 tbsp ghee/coconut oil
• 2 cups diced onions
• 1 garlic clove chopped
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• 1 cup coconut milk

Instructions

 

• Cook the mung beans, salt and 1 tsp turmeric in the stock or water in a large pot. Drain but keep the liquid.
• Fry off the onions, garlic and the rest of the spices in the coconut oil until the onions are golden brown. Stir continuously.
• Mixed the drained mung beans with the fried spices and reheat gently.
• When hot, stir in the coconut milk. If it is too dry, add some of the reserved liquid.
• Serve with easy-cook brown rice, basmati rice, spelt naan or spelt chapatti.