Mung Bean Daal with Coconut, Chili and Lime
Yep, you read right people: Mung Beans. Bit random I know and I have to admit I bought them down my road on an impulse without really knowing what to do with them. Turns out, they’re one of the healthiest, nutrient packed, protein filled pulses out there and are a great alternative to lentils, chickpeas or beans. Plus they’re cheap as chips…probably cheaper in fact. This Daal is a really delicious, satisfying and warming dish. It’s also 100% vegan.
500g Dried Mung Beans
Olive or Rapeseed Oil
2 cloves Garlic
1-2 Red Chilies
1 thumb-sized piece Ginger
1 tsp Turmeric
1 tsp Dried Coriander
1 tsp Curry Powder
1 tsp Mustard Seeds
1 tin Coconut Milk
1 Veggie Stock Cube
Sea Salt and Black Pepper
1 bunch Fresh Coriander.
Crusty Bread or Naan.
- First you need to cook the mung beans. Cover with boiling water and simmer for 45mins- 1 hour. You can do this in advance and either freeze the cooked beans or keep in the fridge for a couple of days ready to make the daal.
- Chop your onions, garlic, chili, coriander stalks and ginger.
- Pour a glug of oil into a large pan and fry the onions, garlic, chili, coriander stalks and ginger gently on a medium heat for about 8 minutes until soft.
- Sprinkle all your spices into the pan and stir. You don’t have to use the ones, I’ve suggested, feel free to experiment. My combination is definitely delicious though. Cook for another 2 minutes.
- Add the cooked mung beans and stir.
- Pour in the can of coconut milk then, fill the can with water and pour that in to the pan too.
- Crumble in the veggie stock cube.
- Leave the daal to simmer for about 20-30 mins.
- Squeeze in the juice of the lime, taste, then season with salt and pepper.
- Add half the coriander leaves (save the rest to garnish) and stir.
- Use a stick blender to pulse the daal to your desired consistency. I don’t like mine super smooth but it’s up to you.
- Garnish with coriander leaves and serve with crusty bread or Enjoy!
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