YELLOW MUNG DAL

4 servings, 30 minutes

INGREDIENTS

• 1 tbsp ghee

• 1 tsp mustard seeds

• 1 tbsp coriander seeds, freshly ground

• 1/2 tsp ground ginger

• 1 small roma tomato, chopped (optional)

• 1 cup yellow split mung beans, rinsed

• 1/2 tsp turmeric powder

• Dash cinnamon powder

• 4 cups water or veggie broth

• Salt & pepper to taste

• 2 tbsp ghee

• 2 tsp cumin seeds

• Fresh lemon or lime juice for topping

• Cooked cumin rice, cumin barley, or another whole grain for serving

DIRECTIONS

1. Add ghee to a large pot over medium heat. Add the mustard seeds and heat until they begin to pop.

2. Add the freshly ground coriander seeds, ground ginger, and tomato. Saute for 1 minute.

3. Add the rinsed mung beans and saute in the spices for 1-2 mins. Add the water/ broth, turmeric powder, and cinnamon and bring to a boil.

4. Reduce to a simmer, cover, and allow to cook until mung beans are tender (about 20-25 mins). Add more liquid if needed (should be porridge like consistency). Add salt & pepper to taste at the end of cooking.

5. In a separate saucepan, heat 2 tbsp of ghee over medium heat. Add cumin seeds and heat until aromatic (about 1-2 mins).

6. Add cumin and ghee mixture to cooked mung beans and stir.

7. Top with fresh lemon or lime juice when serving and serve with optional cooked whole grain.

   
   

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

Notes

• Option to serve this with one of the #sidegrainoptions, I prefer cumin rice because its simple, easy and delicious.

• You can also pair this with a steamed green such as steamed kale or another steamed seasonal veggie.

• This is a great meal when you don't have any groceries, don't have time to soak anything, and want something quick and nourishing.