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.
- 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
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.