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.
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
- 1 tablespoon avocado oil (optional, replace with 2 tablespoons filtered water)
- 1⁄4 teaspoon turmeric
- pinch of sea salt (optional, replace with 1 teaspoon sumac)
- 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 sea salt or sumac to a boil. Cover and simmer over low heat for 45 minutes.
In a small pan, heat avocado oil or filtered water and cook jalapeño pepper, ginger and cumin seeds for 2 to 3 minutes. Next add powdered spices and cook, stirring often. Add spices to dal.
Add lemon juice and remaining filtered water or stock to dal. Adjust sea salt or sumac to taste.
Cover and simmer for an additional 10 minutes over low heat.