Mung Bean Dahl
This simple creamy vegan dahl uses split mung beans, and is so easy and quick to create.
Mung Bean Dahl
1 - Ingredients you need are:
What you need to do
1 - Put the washed mung beans, salt and chopped onion in a pan with the water, bring to the boil (skim off any excess froth and discard) and simmer with the lid off for 30 minutes, stirring every 5 to 10 minutes.
2 - Meanwhile, in a separate pan, heat the oil and briefly fry the garlic and fresh ginger. Then add the spices and tomato and cook for 3 to 4 minutes, stirring continuously, on a reduced heat to form your curry paste. Put to one side.
3 - Once the mung beans are cooked, combine with the "curry paste" from 2 above and stir in. Return to the heat and simmer whilst stirring for 5 to 7 minutes.
Serve with rice or millet and a side salad. May be even add a cheeky garlic naan bread.
Mung Bean Dahl
1 - Ingredients you need are:
- 175g skinless split mung beans rinsed well (always check dried pulses for odd pieces of grit or loose husk, remove if you find it - it is generally easy to see).
- good pinch of salt
- 1 medium red onion, peeled and chopped
- 900ml water
- 2 tablespoons olive oil (or other suitable cooking oil)
- 1oz fresh peeled and chopped garlic
- small piece of fresh ginger peeled and grated (or a half teaspoon of dried ginger if preferred)
- 1/2 tin plum tomatoes
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/4 teaspoon chilli powder (or more if you prefer the heat).
- small amount of fresh coriander to garnis
What you need to do
1 - Put the washed mung beans, salt and chopped onion in a pan with the water, bring to the boil (skim off any excess froth and discard) and simmer with the lid off for 30 minutes, stirring every 5 to 10 minutes.
2 - Meanwhile, in a separate pan, heat the oil and briefly fry the garlic and fresh ginger. Then add the spices and tomato and cook for 3 to 4 minutes, stirring continuously, on a reduced heat to form your curry paste. Put to one side.
3 - Once the mung beans are cooked, combine with the "curry paste" from 2 above and stir in. Return to the heat and simmer whilst stirring for 5 to 7 minutes.
Serve with rice or millet and a side salad. May be even add a cheeky garlic naan bread.