If you like dal but tired of always using red lentils, you may want to try this one using mung beans. Have you ever use them? They are nutritious, they are easy to cook and they taste great. You can find them in most grocery stores; no need to go to a specialized store. So, bean sprouts, the ones we use to make chop suey, you know them? So those are made with mung beans. Those beans are packed with protein, fibre, antioxidants and alkaline minerals. It’s definitely a bean you want to include more into your diet.
I made this stew last night. I was so sick with the flu, I couldn’t barely walk I was shaking and I was cold to my bones. My nails were literally blue, my lips too, and my hands were so cold that I couldn’t feel one of them. I had a high fever too. Anyways, I had to make dinner for the family so I made this stew to have something nourishing, a bit spicy to help the immune system, easy to eat because I had a bad sore throat, and just warm and comforting.
Its not the first time I make it so I know how yummy it is. I even tried to photograph the stew, being so sick lol, this is why its probably not a great picture lol. I’m already not good with food photography but oh well. It’s hard to do everything good when you do so much. So anyways. I sat down at the table with my bowl of stew and felt so sick I couldn’t even eat. Instead I went to take a bath and then went right to bed. I will have the dal for lunch today instead. I’m writing this, still sick, with the worst headache ever. It will be good to have later.
So what’s in the dal?
Only healthy stuff – coconut oil, mustard seeds, onion, garlic, ginger, bay leaf, coriander, turmeric, cardamom, cinnamon, red pepper flakes, pink salt, mung dal, water and coconut milk.
And it’s SO good. Well ok guys if you have never cooked with mung beans you will see it’s not the same texture as a dal made with red lentils but in my opinion it’s just as good. It’s nice to change things up a bit no? You should see in my house I never cook the same stuff; unless I’m working on a recipe for my book or the blog to make it perfect.
Anyways. If you make it, I’d love to know what you guys think. My son was resistant at first but he still finished his bowl. Sometimes you are not sure the first bite because it’s new but then you’re like, hey it’s not bad, it’s actually really good!!!! You can serve the dal with brown rice for a more nutritious meal but it’s good just as is.
So yeah, I hope you like it!:)
Mung Bean Dal
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 1/4 teaspoon Himalayan salt
- 1 bay leaf
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- Pinch red pepper flakes
- 1 cup dry mung bean
- 2 cups water
- 1 can full-fat coconut milk
- Cilantro, for garnish (optional)
- Cooked brown rice, to serve (optional)
- In a large pot, heat coconut oil over medium low heat.
- Add mustard seeds and cook, stirring often, until they lightly pop.
- Add onions, garlic and ginger, and cook until onions are soft and translucent, about 5 minutes.
- Add salt, bay leaf, coriander, turmeric, cardamom, cinnamon and red pepper flakes and stir to combine.
- Add mung beans and give it a stir to coat all the beans.
- Cover with water.
- Bring to a boil. Reduce heat to low, cover and let simmer until beans are tender, about 45 minutes.
- Add in coconut milk, let simmer a few more minutes, turn off heat, allow to cool slightly and serve.
- Garnish with cilantro if you like. You can also serve the stew with brown rice.