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