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

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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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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