This recipe is really good for you with lots of warming and immune boosting ingredients like onions garlic and turmeric. It makes a massive pot full which you can chill in the fridge, or freeze in individual portions. I like it simply on it’s own for a healthy and filling lunch, however it tastes great for dinner served on a bed of baby spinach, which wilts satisfyingly as you eat the dhal.
It’s a naturally vegetarian dish, and can easily be adapted to a vegan dhal by omitting the ghee and butter.
- 2 tsp ground pepper
- 2 tsp ground coriander
- 1 tbs cumin seeds
- 1 tbs ground turmeric
- 2 tbs chilli flakes
- 6 cardomom seeds, bashed to release seeds
- 2 tbps ghee* or vegetable oil
- 2 – 3 large onions chopped
- 2 tsp grated ginger plus a couple of slices
- 6 cloves garlic roughly chopped
- 2 – 3 large carrots chopped
- 4 large stalks celery chopped
- 2 tbs butter*
- 500g mung beans soaked overnight in water
- 11/2 Ltrs water
Optional to serve
- Squeeze fresh lemon
- Chopped corriander
- In a very large dry pan add all the spices and warm briefly to release aroma
- Add ghee* or veg oil and onions and stir to coat well with spices
- Add celery and carrots and stir, coating with spices and cook for about 10 minutes until slightly soften
- Add butter* garlic and ginger and stir until butter is fully melted
- Add drained mung beans and water and bring to the boil
- Cook for about 45 minutes until mung beans are soft, add more water depending on texture required
This makes at least 8 portions and the nutritional information is assuming those quantities.
You can re-heat in a pan on the hob or in the microwave.
To make this a vegan dahl remove * items of ghee and butter – no alternatives required, this will still taste great.
Nutritional information per serving (approximate and based on 8 servings)
320Kcal, Fat 10.6g, (Sat 3.4g, Polyun 3.4g, Mono 1.1g) Cholesterol 11.2mg, Carbs 42.1g, Protein 14.3g, Fibre 17.3g, Sugar 3g