Whole Mung Dal
Warm up from the inside out this winter! Mung beans are a powerhouse legume and among the more easy-to-digest members of their plant family. Paired with lemon and ginger, this preparation will help you keep your body hydrated, immune system charged and your belly smiling all season long!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4
Ingredients
- 2 cups whole, cooked mung beans (strained)
- 2 cups water
- 1 tbsp ginger
- 2 tsp oil
- 1/2 tsp cumin seeds
- 2-3 curry leaves
- 1/2 tsp turmeric
- chopped chili peppers (optional)
- 2 tbsp lemon juice (to taste)
- 1 tsp salt (to taste)
Instructions
- Heat a pot on medium heat.
- Add oil and saute the cumin seeds until fragrant.
- Add ginger, curry leaves, turmeric, and chili peppers (optional). Saute for 30 seconds more. Omit the chili peppers for those on a nightshade-free diet.
- Add cooked, strained whole mung beans and water and bring to boil. This step is important for those on a low-FODMAP diet.
- Cover the pot and simmer on low-medium heat for 10 minutes to allow the flavors to come together.
- Remove from heat and add salt and lemon juice to taste. Serve 'as-is,' or blend with a hand-blender or similar to create a more homogenous texture before serving.
Notes
Omit the chili peppers for a nightshade free preparation.
If you're accommodating a low-FODMAP diet, be sure to use cooked, strained whole mung beans and reduce the serving size to 1/2 cup per low-FODMAP person.