| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
as a side dish or main dish
|
Ingredients
- 1 cup Mung Dahl (or red lentils)
- 6 cups Water
- 4 T olive oil (or ghee, or both)
- 1-2 Tomatoes (ripe)
- Curry Leaves (optional, may be purchased in an Indian Food store)
- Veggies (chopped small, such as fresh spinach, carrots, leeks, zucchini, or kale)
- 1 inch Ginger (fresh and grated)
- 2 dashes Hing (aestofida)
- 1/2 t Cumin Seed
- 1/2 t Coriander Seed (optional)
- 1 T Cumin Powder
- 1/2 t Turmeric Powder
- 1/2 t Cayenne Powder
- 1/2 Lemon
- handful Cilantro (optional)
- Black Pepper (to taste)
- Sea Salt (to taste)
Ingredients
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|
Instructions
- Rinse the legumes until water is clear.
Boil the legumes with water for 45 minutes. - Add turmeric and a tablespoon of ghee or oil.
- In a smaller saucepan, heat remaining ghee or oil, add whole seeds and a dash of hing (it should fizz).
- When cumin seeds begin to brown, add ginger, powdered spices. curry leaves. and black pepper. Roast spices for 1 minute.
- Add veggies and stir until tender.
Add water only to keep veggies from burning. - Whip legumes with a whisk, then add veggies.
- Bring to boil and turn off. Add lemon, cilantro, and pepper and more salt to taste. Serve and enjoy!
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