Mung Bean Dal

Source: ‘Food, Ayurveda and Wholeness,’ by Leanne Backer, Executive Chef, The Chopra Center for Well Being

  • 2 cups of mung beans (about 1 pound) - aka 'moong' dal

  • Vegetable broth (or cubes) to cover the mung beans

  • 2 TBL ghee or a good cooking oil

  • ½ tsp mustard seeds

  • ½ teaspoon fenugreek seeds

  • 30 cardamom seeds - crushed (not the green pods, but the black seeds within the pod)

  • 1 cup chopped leeks or onions

  • 2 inches of a fat ginger root, peeled, then diced small

  • 1 tsp cumin

  • 1 tsp corriander

  • ½ teaspoon turmeric

  • ½ teaspoon dry, powdered ginger

  • ½ teaspoon cardamom, ground

  • 2 TBL tomato paste

  • Red chilie flakes to taste

  • Salt and pepper to taste

  1. Soak the mung beans overnight, then boil them until tender (scrape off any foam). When done, drain off the water and rinse the beans, set aside.

  2. In a separate fry pan, heat the oil (or ghee) until fairly hot (not smoking). Add the mustard seeds, fenugreek seeds, and crushed cardamom seeds to the fry pan (and chilie flakes if using). Cover the pan, saute until most of the seeds 'pop'.

  3. Then add the onions and ginger to the fry pan, saute another 5 minutes.

  4. Reduce the heat to medium, add all of the other ingrediants to the fry pan. Saute a few more minutes.

  5. The fry pan should now contain a 'paste like' mixture.

  6. Combine the cooked mung beans with the spice mixture. Toss well, season to taste, and add water if needed for the desired texture of the dish.

  7. Serve hot with rice or quinoa.

6 views

Recent Posts

See All

Chickpea Fritters with Tikka Sauce (serves 4)

Served December 2, 2007. Source: "The New Vegetarian Cookbook" by Nadine Abensur. For the Fritters 1 cup dried chickpeas soaked overnight (do not cook) 2 cups cooked chickpeas 2 TBL tikka sauce (see

Chole - Spicy Chickpeas (Serves 4-6)

Served November 18, 2007. Source: "Caliente Cafe - Vegetarian Recipes from New Mexico" by Catherine Williamson. 2 TBL olive oil 2 large tomatoes, chopped 1 large yellow onion, chopped 2 tsp lime juic

Walnut Balls - Substitute for meat balls

Preheat oven to 350 degrees. Grind in a food processor in order: 1 cup walnuts (or raw, unsalted sunflower seeds) 3/4 cup minced onion 1 big clove of garlic, peeled 1 stalk celery, without leaves Comb

Kundalini Yoga in the Loop

Fine Arts Building (FAB)

410 South Michigan Avenue Suite 514

Chicago, IL 60605

312-922-4699

info@shaktakaur.com

  • Black Facebook Icon
  • LinkedIn - White Circle
  • White Twitter Icon
  • Black Instagram Icon

©2020 by Shakta Kaur

Privacy Policy