Spicy mung bean dhal
Equipment
- Sauce pan or pressure cooker
Ingredients
- 1 cup dried mung beans
- 4 cups water (stock or bone broth may be used)
- 1/2 cup coconut milk (leftovers can be frozen)
- 1 large onion diced
- 3 cloves of garlic peeled and minced,
- Half a red or yellow capsicum diced
- 2 fresh chillies diced (according to how spicy you like) (according to how spicy you like)
- 1 can diced tomatoes or tomato puree
- 3 tbsp extra virgin olive oil,
- 1 tsp grated or minced ginger
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp cumin seeds
- Unrefined sea salt to taste
- Freshly ground black pepper
- Fresh herbs such as parsley or coriander leaves chopped
Instructions
- Bring a large pan over medium to high heat, add olive oil.
- Once olive oil is heated, add minced garlic, diced onion, chillies and capsicum, ginger, turmeric, ground cumin and cumin seeds, garam masala, freshly ground black pepper and a pinch of sea salt.
- Sautée for approximately 2-3 minutes until the onion is cooked and translucent.
- Add mung beans, tomato puree, coconut milk and water or stock and bring to a boil. Simmer for 45-50 minutes or until mung beans are tender enough to your liking. If using a pressure cooker, the cooking time reduces to 8-10 minutes.
- Add chopped coriander leaves and stir through. Serve with basmati rice, steamed vegetables or on its own.