Coconut Mung Dal

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  • 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)


  • 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. 


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