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Bowl of Sattvic mung dal

Sattvic Moong Dal  

For this moong dal recipe, I use split mung beans. They’re tiny, golden and quick-cooking, soaking up spice and offering up a velvety, spoon-hugging dal that tastes as though it’s been slow-simmering for hours.
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Ingredients
  

  • 2 cups split mung beans
  • 1 tablespoon coconut oil
  • 2 tablespoons fresh ginger chopped fine
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 4 cups vegetable broth or water
  • 1 bunch fresh cilantro chopped
  • sea salt to taste

Instructions
 

  • Rinse mung beans and let drain.
  • Meanwhile, heat oil in a large pot over medium-high heat. Add chopped ginger, turmeric and coriander. Stir until the ginger softens and the spices darken and turn fragrant, about 3 minutes.
  • Add mung beans and water or broth.
  • Stir and let mixture come to boil. Then cover and reduce heat to low for 30 minutes, until liquid is mostly absorbed and beans are tender.
  • Add chopped cilantro and sea salt to taste.