Whole Mung Dahl

This recipe is a staple in my household, and one that we enjoy every week. It goes beautifully with freshly made chapati. It’s so easy and simple and full of goodness. Mung should be regularly consumed in an Ayurvedic diet because it is one of the most Sattvic foods available and easy to digest for any body type. You can serve this with a side of vegetables, such as sauteed greens.

Ingredients

2 tbsp ghee
1.5 cup whole mung beans, soaked for a min of 6 hours and rinsed
1 red or brown onion, roughly chopped
3 garlic cloves, roughly chopped
1/2 inch ginger, finely chopped or grated
2 tsp cumin seeds
1 tsp turmeric
1 tsp garam masala or spice mix
1 handful chopped coriander
2 tsp Himalayan salt
Lemon wedges

Method

1. Heat ghee in a heavy saucepan or casserole dish.

2. Add cumin seeds and saute until they start to pop.

3. Add garlic and cook for 1 min or until fragrant.

4. Add ginger, followed shortly by the onion. Cook until soft.

5. Add the spices and quickly stir through before adding the mung beans.

6. Add plenty of water to cover mung beans and cook with lid.

7. Check on the dahl regularly and make sure there is plenty of water. You may need to add water a few times.

8. After about 45 mins the mung beans should be nice and soft and mushy and you can then remove them from the heat. You are aiming for a creamy, soupy texture.

9. Serve with coriander, salt and lemon wedges, as well as fresh chapati or rice.