Mung Bean "Dahl"
makes 4 servings
2 C rice, cooked
1 C whole dry mung beans
2 t coconut oil
2 t cumin
1 t turmeric
1/2 t cayenne
1/2 t ground coriander
1 medium onion, finely chopped
1-inch fresh ginger, minced
1 green chili, finely chopped
1 large tomato, diced
1 teaspoon sea salt, or to taste
fresh ground black pepper
1 C fresh parsley or carrot tops, chopped
1 lime, juiced
10 mins prep + 30 mins cook
Ideally, you would have soaked your mung beans overnight but you can skip this step if you're in a rush.
Add coconut oil in a large saucepan over medium heat.
Add the ground spices, stir for about 15 seconds, and then add the onion, ginger and green chilli to the pan.
Fry until the onion wilts and begins to brown.
Add the mung beans and add 1 1/2 C of water to the pan (if you soaked them overnight, if you didn't add 3 C of water and boil for 15 mins before reducing heat)
Bring to a boil, immediately reduce the heat and simmer, partially covered until the beans are just tender, about 20 to 30 mins.
Now add the tomato, salt and pepper. Simmer for another 15 to 20 minutes or until the beans are soft and the liquid is mostly absorbed.
Taste for seasoning, then stir in the parsley & lime juice near the end of the cooking time.
Serve hot with fresh cooked rice