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 purified water
- 1 jalapeño pepper, minced fine
- 1 teaspoon fresh ginger, peeled and grated
- 1 tablespoon avocado oil
- 1⁄4 teaspoon turmeric
- pinch of sea salt
- 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 purified water overnight. Drain.
Bring mung beans, 2 cups purified water or homemade stock, turmeric and sea salt to a boil. Cover and simmer over low heat for 45 minutes.
In a small pan, heat avocado oil and cook jalapeño pepper, ginger and cumin seeds for 2 to 3 minutes. Next addd powdered spices and cook, stirring often. Add spices to dal.
Add lemon juice and remaining purified water or stock to dal. Adjust sea salt to taste.
Cover and simmer for an additional 10 minutes over low heat.