Gluten-free, Naturopathy, Seasonal cooking,

Moong dahl

mung daal

mungdahl Moong dahl Gluten-free Healthy Recipes Naturopathy Seasonal cooking

For those who love Dahl (daal) you must give this recipe a try.

Ingredients

  • 2 medium onions (finely chopped)
  • 1 zucchini
  • 1 carrot
  • 2 inches of ginger
  • 3 cloves of garlic
  • 1 tablespoon of coconut oil
  • 2 teaspoon Himalayan salt
  • 2 litres of water
  • 2 cups of yellow dahl lentils (mung or moong) commonly found in asian/indian grocery.
  • 2 teaspoon haldi (turmeric)
  • 3 teaspoons garam masala
  • 3 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • Fresh chilli (optional how many or if any) I put in two small ones not very hot
  • Half tin of diced tomatoes
  • Some freshly chopped (or frozen chopped) coriander

Method

  1. Wash and soak Moong dahl for at least 30mins.
  2. Pan fry the onion and spices in some coconut oil until onions are soft in a large saucepan.
  3. Rinse and place dahl and the rest of the ingredients (except corrinder) into the saucepan. Cover with 2 litres of water and boil on a high flame (water level should be around 1 inch above the level of daal in pan).
  4. Once the dahl begins to boil place the lid half-on, reduce heat to a aggressive simmer for 1 1/2 hours, stirring every 20 mins adding extra water if it gets too thick. Dahl is not too watery but like a thick pumpkin soup. The mixture will froth a little in first hour this is normal.
  5. Once the time is up, taste the mixture and see if you want more chilli or salt.
  6. Place in a bowl with basmati rice, quinoa, and brown rice or serve with a chapati or roti (these are not gluten free). Add a bunch of freshly chopped coriander on top.
  7. You can alternatively use this as a side dish with steamed vegetables and some protein.
  8. Place left overs in smaller containers and freeze for quick meals.

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