Good anytime of day the delicate mellow flavor of mung dahl makes it easy to blend with any dish. So much to appreciate about the qualities of this quick-cooking, digestible, high protein nutrient-rich lentil rich in calcium and iron. Split yellow mung beans are an essential ingredient in Indian vegetarian cooking and their neutral composition make them ideal for all seasons. Although this recipe can easily be made with Organic Red Lentils if split yellow mung beans are not available
1 1/2 c. split yellow mung beans
3 c.purified water
As a digestive aide add 1/2 t. Temple Taste Digest-ease
2 T. coconut oil/ghee (or a blend of both)
1 T. fresh ginger root finely grated
1.5 T.Temple Taste Seasonal Masala (Essential, Magical, Golden or Harvest)
½ t. Real salt
Optional: 1/2 T. fresh turmeric root finely grated
a dash of cayenne
Variation: substitute red lentils if split yellow mung beans are not available.
Preparation Notes: Total cooking time 25 minutes.
Step 1: Preparation: For optimal digestion Soak 1.1/2 cups of split yellow mung beans in 3-4 cups of purified water with 1 teaspoon of any vinegar for 2- 6 hours. Drain water and rinse until the water and mung beans are clear.
Step 2: Place 1 1/2 cups of soaked split yellow mung beans in medium size pot and add 3 cups of water in pot and place on stove. Cook on medium low heat with a lid using a wooden spoon to keep lid ajar to prevent spillage. In ten minutes or so the foam will come to the top. Scoop off the foam and discard reducing heat if necessary.
Step 3: Now grate 1 Tablespoon fresh ginger with peel if not to tough and 1/2 Tablespoon fresh turmeric if available. Place grated root in small pan with 2 Tablespoons coconut oil or ghee on low heat. Simmer for about 4 minutes add 1.5 Tablespoon any Seasonal Temple Taste Masala and 1/2 teaspoon of Real Salt combining ingredients and heating for another 1 minute. Add the masala blend warmed in oil to the pot of yellow mung beans that has been cooking for about 20 minutes. Stir in and Cook for an additional 5-10 minutes or until the lentils are soft and tender. If desired add a dash of cayenne or additional salt.
Variation: For a healthy one pot meal add vegetables of your choice…
Step 4: Place additional 2 Tablespoons of virgin coconut oil and saute’ 1/2 cup of red onion finely chopped and 1 cup or 1 small garnet yam cut and cubed and 1 cup or 1-2 yellow crookneck squash sliced in thin bite size medallions ( if large cut in half). You may need to add a little water to prevent sticking and to assure the sweet potato is almost completely cooked with the onion before adding squash to lightly saute’ with the rest of the vegetables for a few more minutes, Add all vegetables to the pot when the lentils are done (the heat will continue to soften the vegetables). You can also add 2 cups of fresh kale torn into pieces in the final 5 minutes of cooking to make a perfectly balanced meal.
Garnish Ideas: fresh cilantro chopped, goat yogurt or a poached egg to fortify the protein content or Simply enjoy a delicious bowl Golden Moong Dahl.
Notes: The best resources for finding organic split yellow moong beans and are Gold Mine Natural Food Co. your local Co-op or Indian Store. Asofoeteda is a highly beneficial Ayurvedic herb for reducing the Vata or gaseous qualities that can affect some people . It is one of the main ingredients in Temple Taste Digest-ease along with kelp, and other spices that support ease in digestion.
The best resources for finding organic split yellow moong beans and are Gold Mine Natural Food Co. your local Co-op or Indian Store. Asofoeteda is a highly beneficial herb for reducing the Vata or gaseous qualities that can affect some people . It can be sourced at Co-op’s, Indian stores and Banyan Botantical. (use sparingly it is strong!)