Mung Bean Dahl

Print Recipe
Mung Bean Dahl
Prep Time 30 mins
Servings
servings
Ingredients
Mung Bean Dahl
Fig and Cashew Quinoa
Prep Time 30 mins
Servings
servings
Ingredients
Mung Bean Dahl
Fig and Cashew Quinoa
Instructions
  1. Soak mung beans for 24 hours then drain and rinse.
  2. In a dutch oven over medium heat, melt ghee.
  3. Add chili’s, ginger, cumin seeds, mustard seeds, coriander, turmeric, pepper and cloves. Saute until mustard seeds start to pop. Add in spring onions, sauteing for a few minutes until onions start to wilt. Add in garlic and saute for an additional minute.
  4. Add mung beans and completely coat with spice mixture.
  5. Pour stock over top of the bean mixture and bring it to a boil.
  6. Reduce heat so there is a constant simmer and partially cover.
  7. Simmer for 20 minutes, keeping an eye on liquid level. Don’t want the Dahl to dry out. Add in additional water if needed.
  8. When beans are soft and broken down, add in greens. Continue to simmer for 10 more minutes until the Dahl becomes creamy.
  9. To finish dal, add in lemon juice and zest. Salt to taste.
Fig and Cashew Quinoa
  1. Soak Quinoa for 6 hours then strain and rinse.
  2. In a medium saucepan, melt ghee.
  3. Add quinoa and saute for a few minutes to cook the water off and toast a bit.
  4. Add water and dried figs.
  5. Cover and cook for about 15 minutes or until all water has been absorbed.
  6. Add in toasted cashews and salt to taste.
  7. Serve with the Mung Bean Dahl and toppings of your choice! Enjoy!!

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