Classic mung dal

This classic mung dal is a fantastically tasty vegetarian dish which, when served with wholegrains (e.g. brown rice) or dairy, provides a full protein meal.  It is a simple recipe to prepare and easy to digest.  Kids like it too!

Mung beans are the easiest pulse to digest (and least wind-forming) and is good for all doshas.  If you need to watch your pitta, omit the garlic.

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

Mung dal

Kate

This classic dal is a fantastically tasty vegetarian dish which, when served with wholegrains (e.g. brown rice) or dairy, provides a full protein meal. It is a simple recipe to prepare and easy to digest. Mung beans are the easiest pulse to digest (and least wind-forming) and is good for all doshas. If you need to watch your pitta, omit the garlic.

Print Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Ingredients

  

• 1 cup yellow mung dal washed
• 3 cups water
• 4 tsp ghee/coconut oil
• ½ onion
• 2-3 cloves garlic
• ½ inch (2 tsp) fresh ginger
• ¼ tsp turmeric
• ½ tsp cumin powder/crushed seeds
• ¼ tsp salt or to taste
• Spinach/ leafy greens/ courgette

Instructions

 

• Boil mung dal and water until beans all soft and mushy.
• In separate frying pan, heat ghee and add onion. Fry on low-medium heat until brown.
• Add crushed/sliced garlic and ginger, fry for a minute then add a little water.
• Add turmeric, cumin and salt and cook for a little while longer to release the flavours. Add spinach/ leafy greens/ corguettes and cook until just tender.
• Add this mixture to the dal, cook for a few more minutes.
• Serve with easy-cook brown rice, spelt naan or spelt chapatti.