Coconut Mung Dal
This is a delicious thick soup that is good for all 3 doshas ( see Ayurveda article ) and is easy to digest. It can be served with some freshly cooked rice or quinoa and some steamed veggies to be more of a complete meal, or simply on it's own with a chapatti or some nice light bread in the evening as a lighter meal.
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Serves 4
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Ingredients
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1 mug whole green mung beans - soaked overnight
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1/3 cup desiccated coconut - soaked for about 15-30 mins
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1-2 teaspoons black mustard seeds
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teaspoon fennel and cumin seeds ( thats a teaspoon of each)
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5-6 fresh curry leaves - optional - chopped into small pieces
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1-2 bay leaves
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teaspoon turmeric powder
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teaspoon of coriander powder
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thumb size piece of peeled ginger, chopped finely
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half a squeezed lemon
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salt and pepper
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handful of chopped coriander
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tablespoon of organic ghee/coconut oil or sunflower oil
Method
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Cook soaked and washed mung dal in about 4-5 mugs of water -(you can always add more or less depending on how thick you like it).
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Once it boils, bring to a simmer, scrape off any foam and then add the bay leaves, coriander and turmeric powder. Continue to cook until the mung beans are nice and soft - about 30-45 mins.
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Separately in a small saucepan, heat a little sunflower oil/ghee or coconut oil. When warm to hot add the mustard seeds, cumin and fennel seeds, and let the mustard crackle ( it has to crackle to release it's full aroma - be careful that the oil is not too hot as the seeds can burn easily) - the cumin and fennel seeds will also brown slightly
then add the curry leaves if using. Add the chopped ginger once the seeds start to pop and brown and stir for another 30 seconds.
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Strain the soaked desiccated coconut through a sieve to remove the water, press to help release the excess water, and add to spices and mix well.
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Then add this mix to the dal along with the salt, pepper and lemon juice, I normally add this around 30 mins into cooking.
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Towards the end add the chopped coriander.
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Enjoy!