John Myers
Indian Mung Bean Dal Stew
The perfect indian mung bean dal stew recipe with a picture and simple step-by-step instructions.
- 200 g Mung beans
- 100 g Whole grain basmati rice
- 1 tbsp Ghee
- 2 cm Ginger
- 2 tsp Garam Masala
- 3 tbsp Desiccated coconut
- 1 tbsp Cumin, turmeric, black mustard seeds
- 1 tsp Coriander seeds
- 1 liter Vegetable broth
- 2 Pc. Carrots
- 1 Pc. Beetroot
- Salt pepper
- Soak the mung beans and rice in water for at least one, but better two hours. Then wash well in a sieve. Melt the ghee in a saucepan and roast the finely chopped ginger with the spices and desiccated coconut for a minute.
- Add the mung beans and rice and deglaze with the vegetable stock. Bring to the boil and then cover and simmer over medium heat for about 25 minutes. Stir occasionally.
- In the meantime, roughly grate the carrots and beetroot and then add them to the saucepan. Check whether there is still enough liquid in it, if necessary add a little more stock. Let simmer for another 10 minutes. Season to taste with salt and pepper.
- Serve with a dollop of yogurt, a squeeze of lemon juice and freshly chopped coriander.
Facebook Comments