Golden Curry Mung Bean Dal

Golden Mung Bean Dal 

Red lentils can substituted instead of the split mung beans as well as store bought curry powder ( I love this one from Oaktown) for the homemade curry powder. I have found that this gets better after a day or so in the fridge making it a wonderful to make ahead to enjoy later. It will be quite thick when reheating so you will want to add a splash more water to get the consistency you desire. Serve with steamed basmati rice, warm naan or a nice piece of toasted whole grain bread.

• 1 cup yellow spilt mung beans, soaked for a few hours in cold water, drained and rinsed

• 5 cups filter water or chicken stock or bone broth or veg stock

• 3 slices of fresh ginger root, peeled

• 2 garlic cloves, peeled and left whole

• 1/2 medium yellow onion, peeled

• 1 bay leaf

• 2 TB coconut oil, ghee(clarified butter) or extra-virgin olive oil

• 1 medium carrot, peeled and diced

• 1 medium celery stalk, diced

• 1/2 medium yellow onion, peeled and diced

• 2 garlic cloves, peeled and minced

• 1 1/2 tsp sea salt or more to taste

• juice of 1/2 lemon

• handful of cilantro leaves, chopped

HOMEMADE CURRY POWDER

Toasting your spices always adds another depth of dimension in your dish. But if you don't have any whole spices on hand, by all means skip this step and use you favorite store bought curry powder or garam masala for this homemade one in the Dal below.

• 2 TB coriander seeds

• 1 TB cumin seeds

• 1/2 cinnamon stick

• 1 tsp fennel seeds

• 1 tsp whole black peppercorns

• 1 tsp dried ginger root or 1 tsp ground ginger

• 1 1/2 TB ground turmeric

• 1/2 tsp red pepper flakes

Combine coriander, cumin, cinnamon, fennel, black peppercorns and ginger root (if using the ground ginger don’t add now - add along with the turmeric below) in a small skillet over a medium flame and toast spices, stirring them around a bit with a wooden spoon so they don’t burn, for about 2 minutes until fragrant.

Remove from heat and cool for a few minutes. Add toasted spices along with the turmeric and red pepper flakes to a spice grinder or mortar. Grind to a powder.

Store in a airtight glass jar for up to a month.

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Back to Soup

In a pot, over a medium-high flame, combine the soaked mung beans and 5 cups filtered water and bring to a boil. Reduce the flame to a simmer, skim off the white foam that rises to the top then add the ginger root, garlic, onion and bay leaf. Cover pot, stirring occasionally, until beans are very tender and falling apart, about 1 hour.

Using some handy tongs, remove the ginger root, garlic, onion and bay leaf. Stir in 1 tsp of sea salt and remove from heat.

In a medium skillet, melt the coconut oil or ghee over a medium flame. Add the carrots, celery, onion, garlic, 2 TB homemade curry powder or store bought madras curry powder and a pinch of sea salt. Saute for about 8 minutes carefully mix into the pot of cooked mung beans. Turn the flame on to a medium-low heat and cook, uncovered, for another 10 minutes or so until flavors incorporate nicely.

If you desire a smooth consistency (as I do) then wait for the Dal to cool before blending it in a blender or use a hand blender directing in the pot until desired consistency is achieved. Pour back into the pot and stir in the juice of half a lemon. Taste, adding a few pinches more salt if necessary.

Transfer to serving bowl or individual soup bowls. Sprinkle with a nice amount of freshly chopped cilantro leaves and some red chile powder.