Mung Bean Dal

Each Wednesday when our writing group meets, one person is assigned to bring a snack for the class. Usually this is bread and cheese, or hummus & pita, some fruit or vegetables and something to dip it in. Last night Camille brought Mung Bean Dal with basmati rice & red quinoa. I've written to ask Camille for her recipe, but meanwhile, I'm sharing this one from Kundalini Yoga of Murietta. I don't know how I've managed to live this long without tasting Mung Dal. It is absolutely delicious.

Serves 5-10

1-2 T ghee or clarified butter or olive oil

1 Chopped Onion

3-5 Cloves Chopped Garlic

¼ Cup Fresh Chopped Ginger

2 whole chili peppers (Serrano) with stem attached (only chop if you want really hot, hot spicy dal)

1-2 T ghee or clarified butter or olive oil

1 t Cumin Seeds or Powder

1 t Turmeric

½ t pepper

1 chopped tomato - if on green diet use green tomatillo's

2 bay leaf

Salt to taste

1 cup Green Mung Bean Dal, Whole (Washed and Rinsed)

5 cups Water

Pour 2 T ghee or oil in the bottom of a 4 qt. pot, sauté onion, ginger, garlic (trinity roots) and peppers. Sprinkle with 1 t of salt to bring out the flavors. Saute’ until the onions are translucent 10-15 minutes.

In other small skillet pour 1-2 T of ghee/oil and let get warm for 1-2 minutes on low-medium heat. Add Cumin Seeds and toast for 1 minute, then add the Turmeric and pepper and sizzle for another 30 seconds. Add these spices to the Onion, Garlic & Ginger (trinity roots) mixture. Then add the chopped tomato and stir. Cook until mushy.

Wash Dal’s together thoroughly.

Add water, Mung Beans and bay leaves to onion/spice mixture. Stir and bring to a boil, then turn on low and cover for 40 minutes stirring about half way through (add any other veggies at this time). Add both the regular and black salt to taste. Serve with cilantro sprinkled on top, a dollop of homemade or store bought plain live cultured yogurt with acidophilus, basmati rice and/or chapattis.

Optional toppers and other health promoting tips for dal:

You can add some chopped veggies half way through the cooking process.

You can place 10 or 12 fresh spinach leaves in the bottom of your soup bowl and pour the Dal on top. This will soften the Spinach leaves nicely, but allows them stay full of vitamins and flavor.

Top with sliced green onions and cilantro.

Chili pepper flakes (optional) good for circulation and helps lift depression

Sprinkle nutritional yeast (high in Vit. B) bought at most health food stores, possibly in bulk section.

A squirt or spray of Braggs Liquid Aminos (bought a most health food stores)

Drizzle about ½ cup of homemade yogurt around the edges of the Dal.

Sliced Daikon Radish, cucumber slices and/or Watercress on the side

This recipe is by Atma Kaur Khalsa 9/15/2007