Mung Bean Dhal

21g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

dhal

• 200 g mung beans
• 400 g canned tomatoes (canned, crushed)
• 250 ml coconut milk (canned)
• 2 tbsp canola oil
• 1 tbsp ground cumin
• 1/2 tbsp turmeric
• 1 tsp salt
• 1/2 tsp chili flakes
• 1 onion
• 2 cloves garlic
• 1/2 tbsp ground coriander
• 1 tbsp garam masala
• 20 g fresh ginger (grated)

serve with

• 1 handful fresh coriander (leaves)
• 200 g basmati rice

How to make it

1. Rinse the mung beans thoroughly and soak them in plenty of cold water for at least 2 hours, or overnight if possible.
2. Rinse the soaked beans under running water and transfer them to a large pot. Cover with about 1 liter of water. Bring to a boil and cook for 20–25 minutes, until they expand and become tender. Then drain and rinse with clean water.
3. In the same pot, heat rapeseed oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and starts to turn lightly golden.
4. Next, add the grated garlic and ginger. Sauté the aromatics, stirring constantly, for about 1 minute until the raw smell of garlic disappears.
5. Add all the spices—cumin, turmeric, ground coriander, chili flakes, salt and garam masala. Mix well and sauté, stirring constantly, for about 1 minute. Then pour in the canned tomatoes and simmer for 2 minutes.
6. Add the cooked mung beans and pour the coconut milk into the dhal. Mix everything well and simmer over low heat, stirring occasionally, until the beans begin to break down into a thick, creamy consistency, about 15–20 minutes. Taste and season with salt as needed.
7. Serve hot over basmati rice, topped with fresh coriander leaves.

Nutrition