Whole Mung Dal

This Mung Dal is made from whole mung beans, giving it a wonderful texture and flavour. Mung Dal is considered a balancing food in Ayurveda and it sure feels that way to us. Balanced, warming, delicious. Enjoy.

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Whole Mung Dal (Serves 2)

  • 1 cup whole mung beans
  • 2 1⁄4 cups homemade vegetable stock or filtered water
  • 1 jalapeño pepper, minced fine
  • 1 teaspoon fresh ginger, peeled and grated
  • 2 tablespoons filtered water
  • 1⁄4 teaspoon turmeric
  • 1 teaspoon Sumac (Optional to give salty taste)
  • 1⁄2 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon fresh lemon juice

Wash mung beans until water runs clear. Soak in 3 cups filtered water overnight. Drain.

Bring mung beans, 2 cups filtered water or homemade stock, turmeric and Sumac to a boil. Cover and simmer over low heat for 45 minutes.

In a small pan, heat 2 tablespoons filtered water and cook jalapeño pepper, ginger and cumin seeds for 2 to 3 minutes. Next add spices and cook, stirring often.

Add lemon juice and remaining 1/4 cup filtered water or stock to dal. Adjust Sumac to taste.

Cover and simmer for an additional 10 minutes over low heat.