Warming Mung Bean Dahl

This recipe is based off of a recipe to me that a friend recommended to me. I decided to try it at home, made some adjustments, and….my life changed. This dahl is so. dang. good. I can hardly control myself when I eat it. I make it weekly for many reasons: it always hits the spot and it’s quick to make (especially if you have a pressure cooker). Even if you don’t have a pressure cooker or instant pot, this recipe is worth trying. In fact, if you are going to try one item from this website: try this dahl! Foods with warming Indian spices are also a perfect way to maintain a regular body temperature when eating mostly raw foods. And, if you are eating oil free, there is an oil-free option! Mmmm… So many wins.

This recipe adapted from a famous Indian chef in Vancouver named Vij. Perhaps you’ve had the privilege of dining at Vij’s restaurant? Unlike most of his meals which often have dairy or meat, this one fits the bill: Vegan, Grain Free, and Soy Free. Now you can save yourself a $50 dinner and eat at home. Amazing!

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Warming Mung Bean Dahl

This mung bean dahl is paradise! Grain-Free, Vegan, and easy to cook, this will become a weekly staple. This curry is ready in only 35 minutes with an Instant Pot (or pressure cooker) but I include a stove-top method as well if you prefer to do a slow simmer. (This recipe is based on Vij's Coconut Mung Bean Curry so thank him for this one, not me.) I serve this with a side of steamed potatoes or coconut rice. Often I'll throw in handfuls of spinach at the end along with the cilantro to add some fresh greens.

Prep Time15 minutes mins

Keyword: coconut, curry, dahl, dairy-free, grain free, mung-beans, vegan

Servings: 6 servings

Equipment

• Instant Pot (optional)

Ingredients

• 2 inches ginger, minced
• 2 ½ cups chopped tomatoes or cherry tomatoes
• 2 tsp coconut oil (or fat from the coconut milk) To make this oil free: use 2 tbsp of fat from the can of coconut milk. Make sure you don't shake the can first as the fat sits on top.
• 1 tbsp cumin seeds
• 10 cloves chopped garlic
• 2 tbsp ground coriander
• 1 tsp turmeric
• 1-2 tsp sea salt
• 1/4 – 1/2 tsp cayenne pepper
• 5 cups water
• 1½ cups mung beans (rinsed)
• 1 can coconut milk
• 1 cup cilantro, chopped

Directions

• In a blender, blend the ginger until it's chopped up.

  Add the tomatoes. Blend until smooth.

  Set aside.
• Chop the garlic and set aside.

  In a small bowl, pre-measure the coriander and tumeric.
• In a soup pot, Instant Pot, or pressure cooker, heat the oil on medium-high.
• Add the cumin seeds. Let them sizzle for about 45 seconds until fragrant.
• Add the garlic and saute until golden.
• Add the spices. Saute for a few seconds to release their flavours.
• Deglaze the pot with some of the tomato-ginger mixture. Stir.

  Pour in the rest of the tomato-ginger liquid. Stir.
• Add the mung beans and water. Stir.
• Instant Pot Method: Pressure cook on high for 16 minutes.

  Stove Top Method: Simmer for 30+ mins depending on how cooked you like your mung beans. (I like them really soft so I simmer for about an hour.)
• Stir in the coconut milk, cilantro, (and optional handfuls of spinach).
• Serve with coconut rice. (Optional: add more salt to enhance flavour.) Enjoy!