Coconut Mung Dahl

Name: Coconut Mung Dahl
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: Serves 2
Ingredients: sprinkling of roasted slivered almonds; roughly torn fresh coriander; scattering of lemon zest and a little squeeze of juice; pinch of salt; 2 Tbsp ground almonds; 1 × 400 ml can coconut milk; ½–1 tsp dried chilli flakes; 2 curry leaves (if available); 2–3 tsp medium curry powder; 3–4 green cardamom pods, bruised to open and release the seeds; 1 tsp each of ground cumin, ground coriander, turmeric and mustard seeds; 1 tsp each of ground cumin, ground coriander, turmeric and mustard seeds; 1 tsp each of ground cumin, ground coriander, turmeric and mustard seeds; 1 tsp each of ground cumin, ground coriander, turmeric and mustard seeds; 1 large clove garlic, minced; 1 heaped tsp grated fresh ginger; 1 Tbsp olive oil; 1 small onion, finely chopped; 1 cup mung beans, soaked in water for 2–4 hours and then drained; 1 Tbsp butter; 1 cup mung beans, soaked in water for 2–4 hours and then drained

Preparation info

Serves
2

Difficulty
Easy
Ready in
3 hr

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

1 cup mung beans, soaked in water for 2–4 hours and then drained
1 Tbsp butter
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Main course
Vegetarian
Gluten-free
Spicy

Method

What to do

Soak the beans first.
Add the butter and olive oil to a medium-sized heavy-based saucepan over medium heat. When the butter starts to foam, add the onion and cook for 8–10 minutes, until softened but not crisp or golden.
Add the garlic, ginger, spices, chilli flakes and curry leaves and cook for another 2–3 minutes.
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