ONE-POT COCONUT SWEET POTATO DAL

4 servings, 30 minutes

INGREDIENTS

• 1 cup whole green mung beans (soaked 2 hours or overnight)

• 3 cups veggie broth, bone broth, or water (plus more if needed)

• 1 tbsp ghee

• 1 tsp cumin seeds

• 1 tsp grated fresh ginger

• 1 medium sweet potato, peeled and diced

• 1/2 tsp turmeric

• 1/4 tsp cinnamon

• Salt & pepper to taste

• 1/2 cup full-fat coconut milk

• Freshly squeezed lemon or lime juice for serving

• Freshly chopped cilantro or parsley for serving

• Cooked cumin rice for serving (optional but lovely)

DIRECTIONS

1. Rinse soaked mung beans and drain.

2. In a heavy-bottomed pot, warm ghee and sizzle cumin seeds until fragrant.

3. Add fresh ginger and sauté 30 seconds.

4. Add turmeric and cinnamon. Stir and saute for 30 more seconds.

5. Add mung beans and 3 cups of broth/ water. Bring to a boil, then reduce heat and simmer covered for 20 minutes.

6. Add diced sweet potato. Cover again and simmer for another 15 minutes until everything is soft.

7. Stir in coconut milk and salt and pepper and let it simmer uncovered for 2-3 minutes to meld.

8. Turn off the heat. Serve with fresh lemon or lime juice, cooked cumin rice, and cilantro/ parsley.

9. Taste and adjust for salt and sourness. Enjoy!

#lunch #dinner #indian #onepotmeal #vata #pitta #kapha #spring #summer #fall #winter

Notes

• A quick go-to meal when you are wanting some grounding, comfort, and a satiating meal but without all the cooking fuss.

• Option to serve with any of the #grainsideoption or steamed kale for some extra bitterness.