Coconut Mung Dal

INGREDIENTS

• 1 cup mung beans
• 3 cups water
• ½ can coconut milk
• 1½ tsp ghee (or butter) 
• 1 tsp cumin powder
• ½ tsp turmeric
• ½ tsp coriander
• ½ tsp fennel seeds
• ¾ tsp sea salt
• 1 lime, juiced or cut into wedges 
• 4-6 cups chopped vegetables (try at least 3 of the following- kale, collards, cauliflower, celery, carrots, peas, green beans, zucchini, etc)

INSTRUCTIONS

• Wash the mung beans and look for any rocks or other irregular pieces.  
• Add rinsed mung beans and water to medium sized pot and bring to a boil.  Skim off any foam that rises to the surface.  
• Reduce heat to a low boil and cook for about 30-45 minutes.
• Chop and prep your veggies while beans are cooking.
• When beans are almost cooked, it will look like it is falling apart and becoming soft.  
• At that point, add the salt, coconut milk, and veggies.  Let it simmer while you heat the ghee in a separate small pan. 
• Sauté the fennel seeds in ghee until they begin to pop, about 30-45 seconds, careful not to burn.
• Then add cumin, turmeric, and coriander and sauté about 45 seconds.   
• Add the ghee spice mixture to the mung beans and simmer for another 5 minutes.  
• Add the lime juice just before serving, or if preferred, serve lime wedges with individual bowls. 
• Serve with organic jasmine or basmati rice.