This Mung Dal is made from whole mung beans, giving it a wonderful texture and flavour. Mung Dal is considered a balancing food in Ayurveda and it sure feels that way to us. Balanced, warming, delicious. Enjoy.
Whole Mung Dal (Serves 2)
- 1 cup whole mung beans
- 2 1⁄4 cups homemade vegetable stock or filtered water
- 1 jalapeño pepper, minced fine
- 1 teaspoon fresh ginger, peeled and grated
- 2 tablespoons filtered water
- 1⁄4 teaspoon turmeric
- 1 teaspoon Sumac (Optional to give salty taste)
- 1⁄2 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon fresh lemon juice
Wash mung beans until water runs clear. Soak in 3 cups filtered water overnight. Drain.
Bring mung beans, 2 cups filtered water or homemade stock, turmeric and Sumac to a boil. Cover and simmer over low heat for 45 minutes.
In a small pan, heat 2 tablespoons filtered water and cook jalapeño pepper, ginger and cumin seeds for 2 to 3 minutes. Next add spices and cook, stirring often.
Add lemon juice and remaining 1/4 cup filtered water or stock to dal. Adjust Sumac to taste.
Cover and simmer for an additional 10 minutes over low heat.