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.
