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.
- 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
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.