Organic Yellow Mung Dal Recipe
Enjoy this perfectly balanced organic vegan and gluten free, healthy dish, made with flavorful organic Indian spices
Prep Time
20mins
Cook Time
30mins
Total Time
50mins
Servings:
4
people
Ingredients
- 1cupyellow mung dal(also known yellow split dal)
- 2tbsporganic unrefined Sunflower oil
- 1whole dried Kashmiri chili(this is the spiciest version of chili, if you wish to tone it down, you can either use red chilli powder or use green chillis)
- 1小棒cinnamon
- 3wholecloves
- 1tsporganic black mustard seeds
- 1tsporganic cumin
- 1/4tspasafoetida
- 6-8curry leaves(optional)
- 2tsporganic grated garlic(3-4 cloves)
- 1 1/2tsporganic grated ginger(1 inch)
- 3/4tsporganic turmeric
- 1/4tsporganic ground black pepper
- 3tsporganic coriander and jeera powder
- 1/4tsporganic Kashmiri chili powder(avoid if you don't want it too spicy)
- 1/2tsporganic red chili powder
- organic garam masala(optional)
- 2tspHimalayan pink salt or sea salt
- 250gmsFresh organic spinach washed and chopped
- 2tbspFresh coriander chopped
Instructions
-
Soak the yellow mung dal for 1-2hrs. Wash a few times and then drain.
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In a pan, add the oil. Heat on a medium/high heat, add the whole Kashmiri chili, cinnamon stick, and cloves. Then add the mustard seeds. When they start to crackle, add the cumin, followed by the asafoetida, and the curry leaves. Turn the heat down little.
-
Add the grated garlic and ginger, stir. Then add the washed dhal and 1 cup water, followed by turmeric, black pepper, coriander and jeera powder, Kashmiri chili powder, chili powder, garam masala, salt. Stir it well.
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Thereafter, cook on medium heat with the lid on for 15-20 minutes.
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Meanwhile, wash the spinach and chop it into fine pieces.
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检查木豆(扁豆)和软between the fingers, add the spinach. Stir and check the seasoning. Add more salt if required.
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Thereafter, cook for 5 mins on low heat until the spinach is cooked. Ensure that you do not overcook the spinach.
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Eventually, add the fresh coriander and serve the dish either with rice or rotis (Indian bread).
