Spiced Coconut Split Mung Bean Dal Recipe

Dal number 2 for meatless monday was a different process and had slightly differet ingredients. This one is milder than the lentil dal but really nice and creamy. I love the flavour and slight texture the curry and lime leaves give to the dal. This recipe is also wetter than the lentil dal so it was nice to have different consistencies. I will check with family later which one they preferred. Both are yummy and are such a cheap low-fat dinner for the family. I slightly adapted a recipe from Lisa’s kitchen.

Ingredients (serves 4-6)

  • 1 1/2 cup of split mung beans (moong daal)
  • drizzle of olive oil
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of black mustard seeds
  • 1/2 teaspoon of fenugreek seeds
  • 1 teaspoon of turmeric
  • 1/2 teaspoon of cayenne
  • 1/2 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 large shallot, chopped
  • 1 inch piece of ginger, peeled and minced
  • a small handful of dried curry leaves, crushed
  • 1 large or 2 medium tomatoes, finely chopped
  • 1 can of coconut milk
    a small handful of dried lime leaves, crushed
  • juice from 1 lemon
  • salt and freshly cracked black pepper to taste

Method

  1. Soak the split mung beans for a few hours in enough water to cover. Drain and rinse, transfer to a large pot, cover with water, bring to a boil, reduce the heat to low and cover and simmer until the beans are tender – roughly 20 minutes. Drain in a sieve giving the beans a light stir to get rid of the cloudy water and set aside.
  2. In a large pot, heat the oil over medium heat. When hot, add the cumin seeds, mustard seeds and fenugreek seeds. Stir and fry until the mustard seeds begin to pop. Now add the turmeric, cayenne, ground cumin, and ground coriander. Stir and then add the onion, green chilies, curry leaves and ginger. Stir constantly and fry for a few minutes.
  3. Now add the tomato and cook for another few minutes.
  4. Add the cooked mung beans to the pot, along with the coconut milk, lime leaves, lemon juice and season to taste. Bring to a partial boil, reduce the heat to medium low and simmer for about 5 – 10 minutes.

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