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Easy Mung Dahl.

February 19, 2012

This recipe was passed down to me by my mentor, Saraswati. She called it ‘Indian comfort food’ and it has been a comfort to me on cold nights, bad days, and when I need something quick, easy and healthy to pick me up when I’m feeling a little low.

Mung dahl is a nutritious, soothing and tridoshic food, easily digestible and quick to prepare as it does not require soaking. Give this recipe a turn when you’re feeling down, it’s a guaranteed pick-me-up! Try and make this without measuring, it brings you more in tune with your meal and you’ll always get what you want. Remember to only make as much as you need as mung dahl goes off quickly.

What you’ll need:

  • rice
  • split yellow mung dahl
  • limes
  • fresh coriander
  • brown mustard seeds
  • green chilli
  • salt

For one serving:
Start your rice; any kind, any flavor. Sometimes I combine basmati rice and quinoa in equal proportions as the cooking time is about the same.

Begin with about ½ cup of mung dahl in about 2 cups of water and bring to a boil. Check the consistency often, but you’ll know the dahl is done when it starts to swell and split. Add more water if needed, depending on how thick you want it. Check to make sure the dahl is soft before adding the rest of the ingredients.

In a small pan sauté in oil about ½ tsp of brown mustard seed and 1-2 small green chillies, depending on how spicy you want it or how cold you are. When the mustard seeds start to pop, they’re done. Add this to the cooked mung dahl with a bit of salt (1/2 tsp.) and lots of lime juice (2-4 tbsp., depending on taste). Salt acts as an amalgam for the flavors, ensuring that you’re tasting a complete meal, not dahl, lime, seasoning, etc. So don’t be afraid to put a bit in there.

Just before serving over rice, add as much chopped coriander as you like. The bright green leaves compliment the creamy yellow of the dahl, and the freshness balances the tartness of the lime. Enjoy!


Sarah Yates | Ekam Yoga Studio in JHB | |

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